Persian Herb Frittata Kuku Sabzi
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 40 min · vegetarian, gluten-free, dairy-free, keto, low-carb
320 cal
17g protein
9g carbs
24g fat
per serving · estimated
Ingredients
- 3 eggs
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1 bunch fresh dill
- 2 green onions
- 1/4 cup shelled walnuts
- 1 tbsp dried barberries or cranberries
- 1 1/2 tbsp olive oil
- 1/4 tsp baking powder
Method (tap to check — screen stays awake)
- Finely chop all the herbs and green onions; you want a very large volume of greens.
- Beat the eggs with baking powder, salt, and pepper, then fold in the herbs, chopped walnuts, and barberries.
- Heat oil in a nonstick skillet over medium-low and pour in the mixture.
- Cover and cook until the base is set and deep green, 10 minutes.
- Slide onto a plate, invert back into the pan, and cook the second side 6 minutes.
- Cool slightly and cut into wedges to serve warm or at room temperature.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.