Preheat the oven to 200°C/fan 180°C/gas mark 6. Whisk together the eggs in a large bowl. Add the herbs, onion, flour, baking powder, turmeric, pine nuts and saffron. Season with black pepper and whisk again.
Heat the oil in an ovenproof skillet pan. Pour the egg mixture into the pan. Cook over a very gentle heat for 10 minutes, then transfer to the oven for a further 5 minutes to finish cooking.
Remove the frittata from the oven and allow to cool for 5 minutes. Turn out and top with the crumbled feta, lemon zest, pumpkin seeds and pomegranate. Mix the Greek yogurt with the lemon juice and serve with the omelette.