This elegant frittata is packed full of healthy vegetable, a nuanced blend of herbs and spices, and some walnuts sprinkled throughout to give it a bit of texture. It's the perfect brunch treat and it serves a crowd so you'll have leftovers.


Persian Herb Frittata [Vegan]






  • 1 cup parsley
  • 1 cup cilantro
  • 1 cup dill
  • 1 cup scallions (or green onions)
  • 1/4 cup romaine lettuce
  • 1 small or 1/2 medium onion
  • 4 vegan eggs (4 teaspoons ground flax seeds plus 16 teaspoons warm water)
  • 1 teaspoon turmeric
  • 1 teaspoon unrefined sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons flour (optional)
  • 1/3 cup walnuts, chopped (optional)
  • 2 tablespoons dried barberries (optional)
  • 2-3 tablespoons coconut or avocado oil, for cooking


  1. Add all the herbs and onion to the food processor and process them until they're finely chopped.
  2. Mix the eggs and spices and process the mixture some more until everything is properly combined.
  3. Whisk in the flax eggs with the spices, then stir it into the herb mixture. The batter should be green and thick.
  4. Add a bit of flour to thicken it up if it’s runny
  5. Pour in the chopped walnuts and barberries and stir the mixture to evenly distribute everything.
  6. Add the cooking oil to a pan over medium heat.
  7. Once the oil is heated, pour in the batter and cover it for about 10 minutes or until the sides are set.
  8. Flip the frittata, and let it cook on the other side.
  9. Reduce the heat to medium-low after a minute on the other side, cover, and let it cook for about 5 more minutes.


Serve the frittata as a side dish or main with bread, Greek yogurt, pickles, or sauerkraut.

Nutritional Information

Per Serving: Calories: 124 | Carbs: 9g | Fat: 9g | Protein: 2g | Sodium: 8mg | Sugar: 3g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.