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Kuku Sabzi (Persian Herb Frittata)

INGREDIENTS

• 6 large eggs, beaten
• 1 clove garlic, crushed
• 1 tablespoon flour
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 cup chopped chives or green onions
• 1 cup chopped cilantro
• 1 cup chopped dill
• 1 cup chopped parsley
• 2 tablespoons chopped walnuts (optional)
• 2 tablespoons dried barberries, currants, or cranberries (optional)
• 2 tablespoons clarified butter/ghee, butter, or vegetable oil
• Plain yogurt, to serve (optional)

Directions

1. Preheat oven to 400°F.
2. Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in the herbs, walnuts (if using), and dried fruit (if using).
3. Heat the butter or oil in a 10-12” skillet over moderate heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the skillet, about 2 minutes.
4. Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.
5. Serve hot or cold, cut into wedges. Especially delicious with a dollop of yogurt.

Reference

• https://www.thekitchn.com/recipe-persian-herb-frittata-kuku-sabzirecipes-from-the-kitchn-176590