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This frittata is impressed by Persian kuku, an egg dish that’s wealthy in recent herbs. Although I grew up in Russia, utilizing fistfuls of fresh herbs in lots of dishes was frequent, and after I tasted my first kuku, it felt acquainted, like residence. But it surely wasn’t till I started working on the cookbook from the now-shuttered beloved Brooklyn restaurant Franny’s that I realized a new-to-me approach that without end modified how I make this dish. Whereas most frittata recipes could have you place a skillet—or a sheet pan, if you’ll—in a extremely popular oven, which is able to trigger the frittata to puff and are available out generously burnished, Franny’s chef-owner, Andrew Feinberg, cooked the frittata at a low temperature for probably the most delicate, silky texture. Served with our Easiest Arugula Salad (web page 274), this makes a unbelievable weekend breakfast or brunch, or a comforting weeknight meal when whisking a number of eggs and putting them within the oven is about as a lot as you may muster.
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