The Aleppo pepper here is optional but my love for its lemony, peppery bite is unending, and it is a wondrous contrast to the creamy feta and herby eggs. If you don't have any, sprinkle over a pinch of chilli flakes and/or some sumac for a similar flavour profile.
2 tbsp olive oil
1 small brown onion, finely diced
1 tbsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ cup cream
1½ cups mixed chopped herbs ( I used dill, coriander and flat-leaf parsley)
¼ cup smoked almonds, roughly chopped
1 cup Persian-style feta, broken into chunks, plus a little extra to scatter
½ tbsp Aleppo pepper (or to taste)
1. Preheat the oven to 180C fan-forced (200C conventional).
2. Place a frying pan over medium heat. Add the olive oil and once shimmering add the onion and cook until pale and translucent, about 3 minutes. Add the cumin, coriander and turmeric and stir to coat and cook until the mixture is fragrant.
3. Remove from the heat and add to a bowl with the cream and eggs. Whisk to combine then add the mixed herbs, almonds and feta. Stir gently to combine. Season with salt and pepper. Grease a baking dish (I used one about 25cm wide and 12cm high) and gently pour in the mixture.
4. Pop in the oven for 15 minutes. Without removing from the oven, carefully scatter over the reserved feta chunks and continue cooking for a further 5 minutes or until the frittata is set with a very slight jiggle on top. Sprinkle with Aleppo pepper and serve.