Baked Persian Herb Omelet

Heat the oven to 375°F with a rack in the upper-middle position. Trace the bottom of an 8-inch square or 9-inch round cake pan on kitchen parchment, then cut inside the line to create a piece to fit inside the pan. Coat the bottom and sides of the pan with 2 tablespoons of the oil, turning the parchment to coat both sides.

In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tablespoons of oil. Process until finely ground. In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 of the eggs and whisk until blended. Add the remaining 4 eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top. Bake until the center is firm, 20-25 minutes.

Let cool in the pan on a rack for 10 minutes. Run a knife around the edges, then invert onto a plate and remove the parchment. Reinvert onto a cutting board or serving platter. Cut into wedges and serve warm, cold or room temperature with a dollop of yogurt, if desired. Can be refrigerated for up to three days, tightly wrapped.