Persian Herb Frittata (Kuku Sabzi)
Kuku sabzi is a Persian frittata so packed with parsley, cilantro, dill and green onions that it bakes up bright green. Served with a lemony arugula and radish salad.
Ingredients
- 12 large eggs
- 1 large bunch fresh flat-leaf parsley
- 1 bunch fresh cilantro
- 1/2 cup chopped fresh dill
- 1 bunch green onions
- 2 cups baby spinach
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
- 5 oz baby arugula
- 8 radishes, thinly sliced
- 1/2 lemon, juiced
Instructions
- Heat the oven to 375°F (190°C).
- Pick the leaves and tender stems from the parsley and cilantro. Finely chop them together with the dill, green onions and spinach, or pulse everything in a food processor until finely chopped but not puréed. You should have about 4 packed cups of greens.
- In a large bowl, whisk the eggs with the garlic, turmeric, 3/4 teaspoon salt and the pepper. Fold in the chopped greens; the mixture should look more green than yellow.
- Heat 3 tablespoons olive oil in a 10- to 12-inch oven-safe nonstick or cast-iron skillet over medium heat. Pour in the egg mixture, smooth the top and cook without stirring for 5 to 6 minutes, until the edges are set.
- Move the skillet to the oven and bake for 12 to 15 minutes, until the center is set and a knife inserted in the middle comes out clean.
- While it bakes, toss the arugula and radishes with the remaining 1 tablespoon olive oil, the lemon juice and the remaining 1/4 teaspoon salt.
- Loosen the frittata with a spatula, slide it onto a cutting board and cut into wedges. Serve warm or at room temperature with the salad.
Nutrition (per serving)
372 cal · 22g protein · 8g carbs · 28g fat
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