Kuku Sabzi (Persian herb frittata)
A thick, green Persian frittata packed with parsley, cilantro and dill, bound with just enough egg and finished with walnuts.
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- Prep
- 15 min
- Cook
- 20 min
- Serves
- 2 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (8)
Method
- 1
Beat the eggs with a good pinch of salt, pepper and a little turmeric.
- 2
Fold in all the chopped herbs, spinach, grated onion and walnuts until evenly green.
- 3
Heat the oil in a non-stick pan over medium-low and pour in the mixture, flattening the top.
- 4
Cover and cook 8–10 minutes until the base is set, then flip and cook another 6–8 minutes until firm.
- 5
Cut into wedges and serve warm or at room temperature.