Ingredients for Kuku Sabzi
- 1 large onion finely chopped
- olive oil for frying
- bunch of parsley finely chopped
- bunch of cilantro finely chopped
- bunch of dill leaves finely chopped
- 1/2 bunch mint leaves finely chopped
- 6 stalks tarragon finely chopped
- bunch of spinach finely chopped (without the stems)
- bunch of swiss chard finely chopped (without the stems)
- bunch of scallions finely chopped
- 6 eggs
- 1 tablespoon chickpeas flour (optional)
- 2 garlic cloves crushed
- 1 teaspoon turmeric
- Salt
Instructions
-
1. Preheat the oven to 350F/ 175ºC.
-
2. Heat 2 tablespoons of olive oil in a deep 10in/ 26cm skillet and sauté the onion for 4 to 5 minutes until golden brown. Transfer to a large bowl.
-
3. Add the remaining ingredients to the bowl (except for the oil) and mix until smooth.
-
4. Heat 2 tablespoons of olive oil in a large and deep pan (oven safe), pour the herb mixture into it, add the eggs and fry for 7 to 8 minutes over a medium flame until the base starts to set.
-
5. Transfer to the oven and bake for 20 minutes until the frittata is slightly brown in the middle and golden brown around the edges.
-
6. Flip the frittata onto a platter and serve immediately with lemon wedges and yogurt.
Serve with yogurt and lemon wedges.
This recipe is courtesy of Hashulchan.