Dairy-Free Persian Herb and Chickpea Frittata (Kuku)

Ingredients

• 1 cup Chickpea Flour
• 1 cup Fresh Parsley
• 1 cup Fresh Cilantro
• 1/2 cup Fresh Dill
• 4 stalks Green Onions
• 6 Eggs
• 1/2 cup Coconut Milk (full-fat)
• 1 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large bowl, whisk together the 1 cup of Chickpea Flour, 6 Eggs, 1/2 cup of Coconut Milk, 1 teaspoon of Turmeric, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper until the mixture is completely smooth.
3. 3Finely chop the 1 cup of Fresh Parsley, 1 cup of Fresh Cilantro, 1/2 cup of Fresh Dill, and the 4 stalks of Green Onions.
4. 4Add all the chopped herbs and green onions to the smooth chickpea flour and egg mixture and stir well to combine everything.
5. 5Heat the 2 tablespoons of Olive Oil in an oven-safe skillet, about 10-inches in diameter, over medium heat until the oil shimmers.
6. 6Pour the herb and chickpea flour mixture into the hot skillet. Cook on the stovetop for 5 minutes, or until the bottom of the mixture begins to look set.
7. 7Carefully transfer the oven-safe skillet to the preheated oven. Bake for 20 minutes, or until the frittata is puffed up, set in the center, and has a golden-brown color.
8. 8Remove the skillet from the oven and let the frittata cool in the skillet for at least 5 minutes before slicing and serving. This allows it to firm up.

Substitutions

Related Guides