Persian Herb Frittata (<i>Kuku Sabzi</i>)
Persian Herb Frittata (<i>Kuku Sabzi</i>)
Open in full-screen mode

Persian Herb Frittata (Kuku Sabzi)

Preparation
40 MIN
Cooking
20 MIN
Servings
8
Partager

Ingredients

Preparation

  1. In a large skillet over medium-high heat, soften the leek and green onions in 2 tbsp (30 ml) of the oil. Add the herbs, spinach and lettuce and continue cooking for 2 minutes, stirring. Drain.
  2. In a bowl, whisk together the eggs, turmeric, salt and pepper. Add the herb mixture, walnuts and cranberries, if using.
  3. With the rack in the middle position, preheat the oven to broil.
  4. In an oven-safe non-stick skillet about 8 inches (20 cm) in diameter, over medium heat, add the remaining oil. Pour the egg mixture overtop, cover and cook for 5 minutes or until the sides begin to brown. Remove the lid and bake in the oven for 3 minutes.
  5. Unmould onto a serving plate. Delicious with our herbed rice with pan-fried trout recipe.

Note

Barberries are small, sour dried berries that can be found in Middle Eastern groceries. They resemble dried unsweetened cranberries.

Comments

  1. This is wonderful and so healthful with all the herbs. Mais pourquoi en anglais seulement? Je veux la partager avec des amis, mais ne partagera pas une recette de Ricardo en anglais seulement. svp corriger votre erreur...

  2. Very good and simple. I just wonder why this recipe which was printed in the French magazine vol 16, number 8, is not available in French on your Website?

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum