SAEDNEWS: This herb and greens frittata, enriched with a vibrant mix of fresh vegetables, is the perfect centerpiece for a light meal or part of a larger spread. Easy to prepare and packed with fresh flavors, it’s ideal for brunch, lunch, or a refreshing dinner option.
According to SAEDNEWS, Have you ever tried Kookoo Sabzi or the Persian herb frittata? A popular dish in Iran made with eggs mixed with a whole bunch of chopped herbs. The mixture is then poured into a hot skillet with sizzling oil and cooked until the eggs are set
- 1/2 cup neutral oil (such as grapeseed)
- 1 teaspoon ground turmeric
- 1 white onion, finely chopped
- 3/4 cup finely chopped flat-leaf parsley
- 3/4 cup finely chopped dill
- 1/2 cup finely chopped basil
- 1 cup finely chopped spinach leaves
- 6 leaves romaine lettuce, finely chopped
- 5 scallions, finely chopped
- 1/4 cup fresh fenugreek leaves (or 1 tablespoon dried, optional)
- 1/2 cup finely chopped garlic chives (optional)
- 3 eggs
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- Flatbread or yogurt, for serving
1. Sauté the Onions:
In an 8-inch nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add 1/2 teaspoon of turmeric and the chopped onion. Sauté for about 12 to 15 minutes, stirring occasionally, until the onions are lightly browned.
2. Add the Greens:
Stir in the finely chopped parsley, dill, basil, spinach, romaine, and scallions (include fenugreek and garlic chives if you're using them). Mix well; the pan will be quite full. Cook the mixture for about 4 minutes, allowing the greens to wilt. Transfer everything to a bowl and set it aside. Clean the skillet.
3. Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs, salt, pepper, flour, and the remaining 1/2 teaspoon of turmeric. Add 2 cups of the reserved vegetable mixture and stir until well combined. If there’s still a puddle of egg at the bottom of the bowl, continue adding the vegetable mixture in 1/4 cup increments until the egg is fully incorporated. Save any leftover vegetable mixture for another dish, like a delicious vegetable scramble.
4. Cook the Frittata:
Return the skillet to the stove over medium heat and add the remaining 1/4 cup of oil. Pour the egg and vegetable mixture into the pan, spreading it into an even layer quickly. Cover the skillet and cook, adjusting the heat to maintain a gentle simmer, until the bottom is nicely browned and the top is set—about 10 minutes. With the side of a spatula, slice the frittata into quarters. Carefully flip each quarter and continue cooking, covered, until the bottom is browned—about 2 to 3 minutes more. Cut each quarter in half to create 8 slices.
5. Serve:
Enjoy the frittata warm with soft flatbread and a side of tangy yogurt for dipping.
This vibrant herb and greens frittata is sure to brighten up any meal with its colorful and nutritious ingredients. Easy to prepare and endlessly customizable, it’s a delightful dish that celebrates the beauty of fresh produce. Enjoy it as the star of your table or as a complementary dish in a larger spread!
