Persian Herb Frittata (Kuku Sabzi)
This Iranian version of frittata is loaded with vibrant herbs. Kuku Sabzi is served at Persian New Year and oozes colour and fresh flavours.
Servings: 4
Equipment
- This is an affiliate link.Mixing bowl
- This is an affiliate link.Non-stick frying pan
Ingredients
- 20g/1/3 cup fresh coriander(cilantro) chopped
- 20g/1/3 cup fresh dill chopped
- 10g/1/4 cup fresh basil chopped
- 20g/1/3 cup green onions green parts only, sliced
- 25g/3 tbsp breadcrumbs
- 1/2 tsp turmeric
- 1 tsp cumin
- 1/4 tsp salt
- 4 eggs
- 4 walnut haves toasted and chopped
- 1 tbsp This is an affiliate link.olive oil
- 2-3 tbsp pomegranate seeds to serve optional
Instructions
- Pick the herbs off their stocks and chop all the herbs as well as green onions. To a large bowl add the eggs, chopped herbs and green onions, turmeric, cumin, salt, breadcrumbs and chopped walnuts, whisk to combine.
- Heat the oil on a medium non-stick pan and empty the contents of the mixing bowl in, spread evenly and level the top, cook over medium heat for 10 minutes. In the last 3 minutes cover with a lid or a plate to ensure the eggs are cooked all the way through.
- Cut into 4 wedges and serve immediately with plain yogurt, pomegranate seeds and flatbread. It could also be enjoyed at room temperature.
Nutrition
Calories: 140kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 261mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1149IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 2mg