Description
Kuku Sabzi is a delightful Persian herb and spinach frittata that is packed with fresh herbs and flavorful spices. Whether enjoyed during Nowruz or any time of the year, this dish is a fragrant and savory addition to any meal.
Ingredients
Scale
Eggs:
- 6 large eggs
Herbs:
- 1 cup fresh parsley (finely chopped)
- 1 cup fresh cilantro (finely chopped)
- 1 cup fresh dill (finely chopped)
- 1 cup spinach (chopped)
- 4 green onions (chopped)
Seasonings:
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder (optional, for fluffiness)
- 2 tablespoons all-purpose flour (optional, for binding)
- 2 tablespoons olive oil
Instructions
- Prepare the Herb-Egg Mixture: Whisk eggs in a large bowl. Add parsley, cilantro, dill, spinach, green onions, turmeric, salt, pepper, baking powder, and flour. Mix well.
- Cook the Frittata: Heat olive oil in a skillet. Pour in the herb-egg mixture. Cook until set, then flip and cook the other side or bake in the oven.
- Serve: Slice into wedges and serve warm or at room temperature.
Notes
- Kuku Sabzi is traditionally served during Nowruz but is a versatile dish year-round.
- You can substitute dried herbs for fresh, but adjust the quantity accordingly.
Nutrition
- Serving Size: 1 wedge
- Calories: 170
- Sugar: 1g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 190mg