This frittata is impressed by Persian kuku, an egg dish that’s wealthy in recent herbs. Though I grew up in Russia, utilizing fistfuls of recent herbs in lots of dishes was widespread, and once I tasted my first kuku, it felt acquainted, like dwelling. But it wasn’t till I set to work on the cookbook from the now-shuttered beloved Brooklyn restaurant Franny’s that I discovered a new-to-me method that ceaselessly modified how I make this dish. While most frittata recipes may 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 Simplest Arugula Salad (web page 274), this makes a incredible 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 possibly can muster.