I have eaten many frittatas in my life, but this was the best. The results were perfect and light. This is a great lunch or snack and tastes fine warm or room temperature. This version was from Saveur magazine, but there are at least ten versions found in Margaret Shayda's The Legendary Cuisine of Persia. Some versions call for potato, cauliflower, eggplant, herbs, strained yogurt, and a few of them are sweet. Eventually I will try a few of them, but except for the yogurt version and the sweet version, they mainly follow the recipe below. Sometimes saffron is used instead of turmeric for the color.
A friend of mine uses it to make sandwiches for her kids. My son ate his drenched in ketchup. To each his own.
1/4 inch coin of ginger, minced
3 cloves garlic, minced
3 large onions, chopped
1 t. ground turmeric
5 medium zucchini halved lengthwise and sliced crosswise
salt and pepper
4 T. flour
1/2 t. baking soda
7 eggs, beaten
2 T. chopped parsley
sumac for sprinkling
1. Heat oven to 400 degrees. Fry ginger, garlic, and onion in some olive oil until soft. Add the turmeric and zucchini and season generously with salt and pepper. Cook until the zucchini is tender. Stir in the flour and baking soda and allow it to cool.
2. Stir the eggs into the zucchini mixture. Use a little oil to grease a 9" x 13" baking dish, sprinkle with a little flour so nothing sticks, and pour in the zucchini mixture. Bake it about 25-30 minutes, until the egg has set. Take it out and garnish it with parsley and sumac.
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