Kuku Sabzi (Persian Herb & Spinach Frittata)
Kuku Sabzi is a Persian pan-fried frittata that has more greens than eggs and is made with spinach, herbs, and a light mix of eggs and spices.
Servings: 6
Calories: 207kcal
Equipment
- 10-inch cast iron or cast-iron
Ingredients
- 1 lb. spinach 2 bunches, finely chopped
- 1 bunch cilantro finely chopped
- 1 bunch parsley finely chopped
- 3-4 scallions thinly sliced
- 6 tbsp olive oil
- ¼-½ tsp ground cumin
- ¼ tsp ground turmeric
- 6 eggs beatten
- 1 pinch baking soda
- Salt and pepper to taste
Instructions
- Wash, dry, and prepare all your vegetables. If you have a salad spinner, use it.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the scallions, and cook until they just begin to brown. Then, add the spinach and all the herbs, and stir until mostly wilted for 3-5 minutes. Season generously with salt.
- Then cover and steam until completely wilted, another 2-3 minutes. Turn off the heat, remove the lid, and set it aside until cool enough to handle with your hands.
- Squeeze the cooked greens to remove as much liquid as possible, discarding the liquid.
- Add the squeezed greens, cumin, turmeric, baking soda, and eggs to a bowl. Mix well with a fork. Season with salt and pepper. You can taste test by frying a mini-pancake and adjusting for salt.
- Heat ¼ cup of olive oil in a clean 10-inch non-stick pan or cast-iron skillet over medium-high heat. When it’s hot, add the whole egg mixture. Using a spoon or spatula, gently press the mixture to evenly distribute it in the pan. You want it to be evenly thick.
- After 1-2 minutes, reduce the heat to medium and cover the pan with a lid. After about 10 minutes, check to make sure the mixture is well set. You don’t want it to be runny, and the bottom should be golden brown.
- To finish it on the stove flip it, and cook it for another 5-10 minutes to brown the other side.To finish in the oven (if you’re scared to flip it) bake it in a 400F preheated oven for 10-12 minutes.
- Blot excess oil with a paper towel. Serve warm, at room temperature, or cold. Kuku is known for it’s leftovers, and is great for picnics!
Video
Notes
Adding a pinch of baking soda to the eggs just before you add them to the skillet will help the dish rise, thicken, and brown.
You can skip the frying completely and opt to bake it in a 10-inch pie dish or skillet. Make sure it’s greased, and bake at 400F until the center is set, about 20 minutes. You can check for done-ness with a toothpick.
Nutrition facts were calculated using 1 teaspoon of sea salt.
Nutrition
Calories: 207kcal | Carbohydrates: 4g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 557mg | Potassium: 506mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7424IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 3mg
