Kuku Sabzi (Persian Herb Frittata)
Serves 8
An abundance of fresh herbs and spinach make this vibrantly green dish nutritious as well as delicious.
Ingredients
- 6 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- 2 tablespoons extra virgin olive oil (divided use)
- 6 green onions (trimmed and chopped)
- 2 cups flat-leaf parsley leaves (roughly chopped)
- 2 cups cilantro (roughly chopped)
- 2 cups spinach (roughly chopped)
- 1 cup fresh dill (freshly chopped)
Optional Ingredients
- 1/3 cup dried cranberries
- 1/3 cup walnuts (toasted and roughly chopped)
- 1 cup additional chopped herbs
Directions
- Place rack in middle of oven and preheat to 350°F.
- In a large bowl, whisk together eggs, salt, pepper, and turmeric.
- Warm a large skillet over medium heat and drizzle in 1 tablespoon olive oil. Add all the chopped greens and sauté 2 minutes.
- Transfer sautéed greens to an oven-safe, 8-inch fry pan (see Cook's Tips). Place pan over medium heat. Carefully pour egg mixture over sautéed greens. Use a spatula to distribute everything evenly.
- Continue cooking over medium heat 4 to 5 minutes or until edges are set and only center is jiggly.
- Transfer pan to oven. Bake 5 to 7 minutes or until egg is fully set. Sprinkle with optional toppings as desired.
Cook Tips
To quickly chop greens, use pulse button on food processor, being careful not to blend into a mush. Veggies may discolor more this way. Using a slicing motion when cutting by hand inhibits bruising.
The sautéed greens and egg mixture may also be placed in a well-oiled, 8-inch cake pan. In this method, bake 12 to15 minutes instead of beginning on stovetop as stated in step #4.
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 110
- Fat: 8.0 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.0 g
- Cholesterol: 140.0 mg
- Sodium: 310.0 mg
- Carbohydrates: 4.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 6.0 g