Persian Herb Frittata (Kuku Sabzi)
A flavorful and nutrient-packed Persian herb frittata, perfect for a light yet satisfying lunch. This recipe is loaded with fresh herbs and spices.
Ingredients
- 8 large Eggs
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 1/2 cup Fresh dill
- 4 stalks Green onions
- 2 tbsp All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Turmeric
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C.
- 2Finely chop the 1 cup of fresh parsley, 1 cup of fresh cilantro, 1/2 cup of fresh dill, and 4 stalks of green onions.
- 3In a large bowl, whisk together the 8 large eggs, 2 tablespoons of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- 4Add the chopped parsley, cilantro, dill, and green onions to the egg mixture and stir until everything is evenly distributed.
- 5Heat the 2 tablespoons of olive oil in a 25.4 cm oven-safe skillet over medium heat. The oil should shimmer but not smoke.
- 6Pour the egg and herb mixture into the hot skillet. Cook for 5 to 7 minutes, without stirring, until the edges of the frittata begin to look set and slightly golden.
- 7Carefully transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the frittata is puffed up, set in the center, and the top is a light golden brown.
- 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.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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