Dairy & Egg Free Kuku Sabzi (Herb Frittata)

Ingredients

• 1 cup Chickpea flour
• 1 teaspoon Baking powder
• about 142 g Spinach
• 0.5 cup Parsley
• 0.5 cup Cilantro
• 0.25 cup Dill
• 1 medium Onion
• 2 cloves Garlic
• 0.5 teaspoon Turmeric
• 0.25 cup Olive oil
• 0.75 cup Water
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the about 142 g of spinach, 0.5 cup of parsley, 0.5 cup of cilantro, and 0.25 cup of dill. Finely dice the 1 medium onion into small, even pieces, and mince the 2 cloves of garlic.
2. 2Preheat your oven to 190°C. In a large mixing bowl, whisk together the 1 cup of chickpea flour, 0.75 cup of water, and 1 teaspoon of baking powder until the mixture is smooth and free of lumps. Let this batter rest for 5 minutes.
3. 3To the rested batter, add the finely chopped about 142 g of spinach, 0.5 cup of parsley, 0.5 cup of cilantro, and 0.25 cup of dill. Also add the finely diced 1 medium onion, minced 2 cloves of garlic, 0.5 teaspoon of turmeric, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything thoroughly until all ingredients are evenly combined.
4. 4Heat the 0.25 cup of olive oil in a 25.4 cm oven-safe skillet over medium heat on your stovetop. Once the olive oil is shimmering, carefully pour the entire batter mixture into the skillet and spread it evenly across the bottom. Cook on the stovetop for 5 minutes, or until the bottom of the Kuku Sabzi begins to set and looks lightly firm.
5. 5Carefully transfer the oven-safe skillet to the preheated oven. Bake for 20-25 minutes, or until the Kuku Sabzi is golden brown on top and feels firm in the center when gently pressed. Remove the skillet from the oven and allow the Kuku Sabzi to cool in the skillet for several minutes before slicing and serving.

Substitutions

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