Persian Herb Frittata Kuku Sabzi

Middle-eastern · 40 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Shop ingredients

Ingredients

• 6 eggs
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1/2 bunch fresh dill
• 4 green onions
• 1/4 cup shelled walnuts
• 2 tbsp dried barberries or cranberries
• 3 tbsp olive oil
• 1/2 tsp baking powder

Method

1. Finely chop all the herbs and green onions; you want a very large volume of greens.
2. Beat the eggs with baking powder, salt, and pepper, then fold in the herbs, chopped walnuts, and barberries.
3. Heat oil in a nonstick skillet over medium-low and pour in the mixture.
4. Cover and cook until the base is set and deep green, 10 minutes.
5. Slide onto a plate, invert back into the pan, and cook the second side 6 minutes.
6. Cool slightly and cut into wedges to serve warm or at room temperature.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook