Kuku
Sabzi

(Herb Frittatas)

6 to 8 eggs (if your eggs are extra-large, go with six, if they’re regular size, go with eight)

1 tsp sea salt

1/2 tsp freshly ground black pepper

1 tsp turmeric 1 Tbsp all-purpose flour

1 tsp baking powder

2 cups parsley (80 g), finely chopped

2 cups cilantro (80 g), finely chopped

1 cup dill (40 g), finely chopped

½ cup (24 g) chives, finely chopped

½ cup (24 g) scallions, finely chopped

4 cloves garlic, grated

½ cup neutral oil

1 heaping Tbsp finely chopped walnuts (optional)

1 heaping Tbsp barberries (optional)

“This herb-packed frittata is perfect for breakfast, lunch, or dinner. I love making this before I travel and taking it with me in case I get hungry. It’s healthy, filling, and heavy on the greens compared to the eggs — just how I like my frittatas!”

In a large mixing bowl, beat the eggs until uniform in color. Whisk in salt, pepper, turmeric, flour, and baking powder and mix to combine. Stir in the chopped greens, and walnuts or barberries (if using).

Warm oil in a large frying pan on medium heat. Once oil is glistening, pour in the egg and herb mixture. Let cook for 10 to 15 minutes, checking the underside after ten minutes to see if it’s browned. Using a wooden spatula, divide the kuku into fourths or sixths, and flip the sections over. Cook for another 10 to 15 minutes until browned on both sides. Place kuku on a platter lined with paper towels to soak excess oil. Eat warm or cold, with pickles and fresh greens.