Flavorful Persian Herb Frittata Kuku Sabzi
A vibrant, herb-packed Persian frittata that balances freshness with rich, comforting egginess, perfect for an easy and memorable brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Brunch
- Cuisine: Persian
Ingredients
Scale
- 4 cups fresh herbs, finely chopped (flat-leaf parsley, cilantro, dill, chives, optional spinach or fenugreek leaves)
- 6 large eggs (room temperature)
- 1/3 cup walnuts, chopped (optional)
- 2 stalks green onions, thinly sliced
- 1/2 teaspoon turmeric powder
- Salt and black pepper to taste
- 3 tablespoons olive oil or vegetable oil
- 1 teaspoon lemon juice (optional)
Instructions
- Rinse and pat dry all fresh herbs. Finely chop parsley, cilantro, dill, chives, and optional spinach or fenugreek leaves. Thinly slice green onions.
- Toast the chopped walnuts in a skillet over medium heat for 2-3 minutes until fragrant and lightly browned. Remove and set aside.
- Crack 6 large eggs into a mixing bowl. Add turmeric, salt, and black pepper. Whisk vigorously for 1-2 minutes until smooth and slightly frothy.
- Add the chopped herbs, green onions, and toasted walnuts to the eggs. Stir gently until evenly combined.
- Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering but not smoking.
- Pour the egg and herb mixture into the pan, spreading evenly. Reduce heat to low and cover with a lid. Cook for 12-15 minutes, checking occasionally to avoid browning too fast. The frittata should puff slightly and be set on top but still moist.
- To cook the top thoroughly, either flip the frittata onto a plate and slide it back into the pan to cook the other side for 3-4 minutes, or transfer the skillet to a preheated broiler for 2-3 minutes to brown the top.
- Remove from heat and let rest for 2-3 minutes. Drizzle with lemon juice if using. Slice into wedges and serve warm or at room temperature.
Notes
Chop herbs finely for even texture. Beat eggs well to incorporate air for fluffiness. Cook on low heat to avoid burning. Pat herbs dry to prevent sogginess. Optional to bake at 350°F for 20-25 minutes if preferred. Walnuts can be substituted with pumpkin or sunflower seeds for nut-free version.
Nutrition
- Serving Size: 1 wedge (1/6 of the
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 4
- Fiber: 2
- Protein: 11
Keywords: Persian herb frittata, Kuku Sabzi, herb frittata, brunch recipe, Persian brunch, easy frittata, gluten-free, dairy-free, walnut frittata