A simple egg dish

Eggs and feta are almost always in the fridge. If you also have some dill on hand, you can whip up a delicious frittata in no time—just like they like to make it in northern Iran.

It doesn’t get any easier than this:

6 organic eggs

300–400 grams of sheep’s milk cheese

5 grams of fresh dill

7 tablespoons canola oil

A little Maldon salt

Freshly ground white pepper

Preheat the oven to 200 degrees on the convection setting. Whisk the eggs thoroughly in a bowl. Crumble the sheep’s cheese as finely as possible and add it to the egg mixture. Add the finely chopped dill and freshly ground white pepper, and season very carefully with salt. Depending on the product, feta cheese can already be quite salty, so keep that in mind when seasoning the mixture.

Spread the canola oil in a greased quiche pan, pour the egg mixture on top, and bake in the oven for 30 minutes. Done.

The sheep’s milk cheese frittata is the perfect accompaniment to a glass of fresh white wine in the evening, or it can be a great addition to a breakfast buffet in the morning. It tastes great straight out of the oven or cold, even the next day.

We found the inspiration for this recipe—which we’ve slightly adapted—in the cookbook*Hier fließt die Liebe*by sisters Forough and Schar Sodoudi. The two scientists, who both hold PhDs, aim to raise awareness of Persia’s delicious cuisine through their catering company, Dr. & Dr. Middle Eastern Culture.

Since we ourselves enjoy seeking out Iranian restaurants in many European cities and love Persian cuisine, we were fascinated to learn that a dish like the Italian frittata is also served in Persia.

Frittata and Italy

Most people are familiar with the Italian frittata. There, it’s just as commonly served with herbs and/or vegetables. The choice of vegetables is up to you: zucchini, mushrooms, or leeks are often used in this dish.

What sets the frittata apart, however, is its restraint when it comes to vegetables. The goal is not a colorful vegetable medley with a wide variety of colors, but rather simplicity and minimalism, in order to highlight the flavor of a single type of vegetable.

A Chinese chef told us that the frittata is also a staple in most Chinese households. There, people like it spicier: garlic, onions, chili, and fish sauce are essential ingredients in the frittata. Tomatoes are often added to the frittata as well.

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Perfect for a picnic

As temperatures rise, people enjoy eating outdoors. A frittata is perfect for this, too. When served cold, it’s easy to portion out, which is handy if you’re out and about on your bike.

Unlike an omelet, a frittata isn’t folded over but remains flat. It should be thin rather than thick and is always finished baking in the oven. Either, as in our recipe, bake it exclusively in the oven, or start by cooking the frittata in a skillet on the stovetop and then finish cooking it in the oven.

Unlike scrambled eggs—which require constant attention so you can transfer them from the pan to the plate at the perfect moment, when they’re still slightly runny in places—a frittata doesn’t demand much attention. You can let it bake in the oven undisturbed and use the time to prepare other things.

Organic Eggs for Flavor

Under this certification, organic laying hens must have more space in the coop and be able to go outdoors. They are fed exclusively organic feed. Since food coloring is not permitted in their feed, the yolks of organic eggs are a pale yellow.

With many organic products, the taste isn’t noticeably different. In the case of organic eggs, however, in our experience, you can definitely taste the difference.

Enjoy the spring sunshine and the fresh herbs that are now available everywhere in a frittata—one of the few things the whole world agrees on.

Photographs © GloriousMe 2025