Kuku Sabzi - Persian Herb Frittata

• Produce

  • 1 cup Cilantro
  • 1 cup Dill
  • 1 cup Parsley
  • 1 cup Scallions

• Refrigerated

  • 5 Eggs, medium

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Walnuts

• Other

  • 2 tablespoons zereshk - known as dried barberries, washed and soaked in water for 30 mins (soak while you prep the herbs

Found on ahueats.com

Description

Ingredients

• 1 cup minced parsley
• 1 cup minced cilantro
• 1 cup minced dill
• 1 cup minced scallions
• 5 medium eggs
• 2 tablespoons zereshk - known as dried barberries, washed and soaked in water for 30 mins (soak while you prep the herbs)
• 2 tablespoons chopped walnuts (optional)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon turmeric
• 1 teaspoon baking powder

Directions

• Wash and mince all your herbs - this while take a good amount of time so pop in a movie and get chopping!
• Place all the minced herbs into a large bowl, and mix in the eggs, zereshk (dried barberries), salt, pepper and baking powder. The baking powder will help the frittata get a bit fluffier! Mix until combined.
• In a deep-walled non-stick pan, heat the olive oil over medium low heat. You want the heat to be very gentle.
• Once the pan has heated (about 5 minutes), pour your frittata mixture into the pan and put the lid on.
• Let it cook, covered, for about 25-30 minutes until the frittata has set.
• Cut into 4 slices and gently unstick from the pan - serve immediately or freeze for later use.

Nutrition