Koo Koo Sabzi, Vibrant Herb and Greens Frittata: A Flavorful Persian-Inspired Dish

Ingredients:

- 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

Directions:

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.