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1
In a small bowl, soak the barberries in cold water for 20 minutes.
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2
Using a sharp knife, finely chop the parsley, cilantro, scallions and romaine lettuce; combine in a large mixing bowl.
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3
In a medium mixing bowl, combine eggs, salt and pepper.
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4
Whisk just until frothy.
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5
Drain the barberries, making sure to discard any small stones.
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6
Place an 11-inch skillet over medium heat.
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7
Add 1/4 cup and 2 tablespoons of the olive oil, and heat until shimmering.
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8
Add the beaten eggs, barberries and walnuts to the chopped greens.
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9
Mix well, and pour into skillet, spreading it evenly.
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10
Cover the pan, and cook until set, about 10 minutes.
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11
Uncover skillet and divide the frittata into four wedges, separating them from one another slightly so that the liquid from the frittata can evaporate.
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12
Reduce the heat to low, and cook uncovered until the underside is browned, about 40 minutes.
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13
Turn the frittata over, one wedge at a time.
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14
Drizzle remaining 2 tablespoons olive oil inside the edge of the skillet and between each wedge.
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15
Continue to cook uncovered until the underside is browned and the frittata is compact and crisp on both sides, an additional 40 minutes.
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16
Serve hot or at room temperature, with yogurt on the side, if desired.
