Step 1

Preheat oven to 350º F.

Step 2

Heat 1 tbsp oil in a 10 inch cast iron skillet. Sauté onions or shallots until translucent. Then stir in grated garlic.

Step 3

Next add zucchini and sauté until soft. Tip: slice thinly or grate thick.

Step 4

Squeeze juices really well and transfer zucchini to another bowl.

Step 5

Then whisk the eggs well. In a separate bowl, mix salt, pepper, advieh spice mix, saffron, turmeric, flour and baking powder.

Step 6

First, add a third of the whisked eggs into the spice-flour mixture and mix very well. Pour the remaining whisked eggs and stir.

Step 7

Then add the sautéed vegetables to eggs and combine. Adjust seasoning as per taste.

Step 8

Heat remaining oil in the skillet. Then pour egg-vegetable mixture and bake uncovered for 20 minutes.

Step 9

Remove skillet from oven and spread 1/2 to 1 tbsp butter or olive oil and sprinkle chopped green onions, chives or basil.

Step 10

Return skillet to oven and bake for another 5-10 minutes, until it turns golden brown on top. If needed, may broil the top for a minute or so.

Step 11

Run a knife around the baked zucchini omelette to loosen from the pan and cut it into wedges.

Step 12

This Persian zucchini frittata may be served with bread and yogurt if desired. Enjoy!