Persian Frittata With Greens and Goat Cheese

• 1 cup arugula
• 4 iceberg lettuce leaves
• 4 romaine lettuce leaves
• 1 cup chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 14 cup olive oil
• 6 scallions, chopped
• 4 garlic cloves, minced
• 6 eggs
• 12 cup crumbled goat cheese
• 12 teaspoon ground cardamom
• 12 teaspoon pepper
• 12 teaspoon salt
• 12 cup crushed pistachio nut

1. Preheat oven to 350.
2. Chop arugula and lettuce.
3. Add parsley and dill to greens.
4. Set aside.
5. In a large frying pan, heat 2 tablespoons oil.
6. Add scallions and cook over medium high until softened, 2-3 minutes.
7. Add garlic and greens and cook until the vegetables turn limp, about 3 minutes.
8. Transfer to a bowl and cool slightly.
9. In a medium bowl, beat eggs lightly.
10. Mix in goat cheese, cardamom, pepper and salt.
11. Add cooked greens to egg mixture.
12. Wipe frying pan clean and return to stove.
13. Heat remaining oil over medium heat.
14. Pour in egg mixture and cook until edges are set, about 2 minutes.
15. Reduce heat to medium low, cover and cook until barely set, 6-8 minutes.
16. Carefully slide frittata onto a 12 inch pizza pan.
17. Sprinkle crushed pistachios on top.
18. Place in oven and bake for 10 minutes or until firm.

arugula, parsley, dill, olive oil, scallions, garlic, eggs, goat cheese, ground cardamom, pepper, salt, pistachio nut

Taken from www.food.com/recipe/persian-frittata-with-greens-and-goat-cheese-334512 (may not work)