This year, to celebrate St. Patrick’s Day, Spring Equinox and Persian New Year, I’m sharing one of my favorite childhood recipes. This is a Persian take on a Frittata with greens, walnuts and barberries. It’s the perfect mix of savory with a bit of tart sweetness. I hope you enjoy it while gathered around family and friends!



  1. Turn on the oven at 350 Degrees. 
  2. Add the sliced scallions, chopped cilantro and dill to a bowl, make sure they are patted dry. 
  3. In a medium bowl add the eggs, coconut yogurt, einkorn flour, baking powder, salt and spices. Whisk for several minutes until blended.
  4. Add the egg mixture to the herbs. Use a wooden spoon to mix until all the herbs are well coated. Add walnuts and barberries. Stir to combine.
  5. Cover a 10-inch cast iron skillet with parchment paper. Coat the paper with olive oil, then add the herb and egg mixture. Top with extra barberries and walnuts.
  6. Cover the skillet with more parchment paper by folding down the paper along the edges and handles. Pierce 4 holes on paper. 
  7. Bake in the oven for 25 to 35 minutes until the frittata is fully cooked. Uncover and cook for another five minutes.
  8. Let it cool and serve! I love offering additional coconut yogurt on the side to enjoy with it. 

Nikki Bostwick is the Founder and Editor-in-Chief of THE FULLEST and host of THE FULLEST podcast. She helps formulate THE FULLEST product line, alongside our amazing team. She is a mom of two, nestled in Newport Beach with her highschool sweetheart and their Siberian Husky.

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