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 recent herbs in lots of dishes was widespread, and after I tasted my first kuku, it felt acquainted, like house. But it surely wasn’t till I set to work on the cookbook from the now-shuttered beloved Brooklyn restaurant Franny’s that I realized a new-to-me approach that endlessly 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 very popular oven, which can 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 implausible weekend breakfast or brunch, or a comforting weeknight meal when whisking a couple of eggs and putting them within the oven is about as a lot as you’ll be able to muster.
