SPRINGY HERB FRITTATA

Pungent green onions, tarragon, basil and parsley are finely chopped and stirred into the eggs with a handful saved for garnish. Crumbles of soft feta are dropped in just before baking to add creaminess and a bit of salt. A few lemon wedges are served on the side to balance the sharpness of the herbs. It’s a fresh and filling meal that can double for dinner or a special brunch. 10 large eggs

1/2 cup whole Greek yogurt

6 tablespoons all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper 1 1/4 cups finely chopped Italian parsley 1 1/4 cups finely chopped fresh basil

3/4 cup finely chopped green onions

1/3 cup finely chopped fresh tarragon 6 ounces feta, crumbled, divided Lemon wedges, for garnish

Heat the oven to 350 degrees with the rack in the center position.

In a 2-quart batter mixing bowl or medium-size mixing bowl, add the eggs and slightly beat with a whisk. Add the yogurt, flour, baking powder, salt and black pepper. Whisk gently until fully incorporated.

In a separate bowl, combine the parsley, basil, green onions and tarragon. Reserve 3 tablespoons for the topping. Gently fold the rest into the egg mixture. Fold in 4 ounces of the crumbled feta.

Generously coat a 10-inch ovenproof skillet with cooking spray. Pour the frittata mixture into the skillet. Bake for 2527 minutes, or until the center is set.

Remove from the oven. Let cool in the skillet for 5 minutes. Sprinkle the remaining herbs and remaining 2 ounces of feta on top of the frittata. Cut into wedges with a serrated knife. Serve with the lemon wedges.

Serves 6-8.

Per serving, based on 6: 254 calories (percent of calories from fat, 54), 18 grams protein, 11 grams carbohydrates, 1 gram total sugars, 1 gram fiber, 15 grams total fat (7 grams saturated), 338 milligrams cholesterol, 776 milligrams sodium.

Kuku sabzi, a traditional, herb-filled Persian omelet, is the inspiration for this airy, spring-forward frittata, overflowing with finely chopped green onions, tarragon, basil and parsley and studded with large crumbles of briny feta.