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

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

Instructions

1. 1Preheat your oven to 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 25.4 cm 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

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