Kuku Sabzi (Persian Herb & Spinach Frittata)

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1. 1Step 1: Wash, dry, and prepare all your vegetables. If you have a salad spinner, use it.
2. 2Step 2: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the scallions, and cook until they just begin to brown. Then, add the spinach and all the herbs, and stir until mostly wilted for 3-5 minutes. Season generously with salt.
3. 3Step 3: Then cover and steam until completely wilted, another 2-3 minutes. Turn off the heat, remove the lid, and set it aside until cool enough to handle with your hands.
4. 4Step 4: Squeeze the cooked greens to remove as much liquid as possible, discarding the liquid.
5. 5Step 5: Add the squeezed greens, cumin, turmeric, baking soda, and eggs to a bowl. Mix well with a fork. Season with salt and pepper. You can taste test by frying a mini-pancake and adjusting for salt.
6. 6Step 6: Heat 1/4 cup of olive oil in a clean 10-inch non-stick pan or cast-iron skillet over medium-high heat. When it's hot, add the whole egg mixture. Using a spoon or spatula, gently press the mixture to evenly distribute it in the pan. You want it to be evenly thick.
7. 7Step 7: After 1-2 minutes, reduce the heat to medium and cover the pan with a lid. After about 10 minutes, check to make sure the mixture is well set. You don't want it to be runny, and the bottom should be golden brown.
8. 8Step 8: To finish it on the stove flip it, and cook it for another 5-10 minutes to brown the other side. To finish in the oven (if you're scared to flip it) bake it in a 400F preheated oven for 10-12 minutes.
9. 9Step 9: Blot excess oil with a paper towel. Serve warm, at room temperature, or cold. Kuku is known for it's leftovers, and is great for picnics!