Meatless Monday: Persian Herb Frittata (Kuku Sabzi)
According to Meatless Monday, “Hundreds of studies suggest that diets high in fruits and vegetables may reduce cancer risk.” On that note, here’s a Persian recipe full of healthy vegetables and fruit.
Recipe and Photo by theKitchn.
Persian Herb Frittata (Kuku Sabzi)
- 6 large eggs, beaten
- 1 clove garlic, crushed
- 1 tablespoon flour
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 cup chopped chives or green onions
- 1 cup chopped cilantro
- 1 cup chopped dill
- 1 cup chopped parsley
- 2 tablespoons chopped walnuts (optional)
- 2 tablespoons dried barberries, currants, or cranberries (optional)
- 2 tablespoons clarified butter/ghee, butter, or vegetable oil
- Plain yogurt, to serve (optional)
- Preheat oven to 400°F.
- Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper.
- Whisk in the herbs, walnuts (if using), and dried fruit (if using).
- Heat the butter or oil in a 10-12″ skillet over moderate heat.
- Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly.
- Cook until the eggs start to set around the edges of the skillet, about 2 minutes.
- Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.
- Serve hot or cold, cut into wedges. Especially delicious with a dollop of yogurt.
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