This frittata is impressed by Persian kuku, an egg dish that’s wealthy in contemporary herbs. Although I grew up in Russia, utilizing fistfuls of contemporary herbs in lots of dishes was widespread, and once 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 method that endlessly modified how I make this dish. Whereas most frittata recipes can have you place a skillet—or a sheet pan, if you’ll—in a very 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 essentially 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 couple of eggs and inserting them within the oven is about as a lot as you may muster.