Persian Green Herb Frittata (“Kuku Sabzi”)

Photo by Melina Hammer

Kuku Sabzi combines aromatic and fresh herbs to enhance the classic Frittata. Kuku Sabzi also implements traditional Middle Eastern flavors and ingredients like Greek yogurt, olive oil, and turmeric, which adds even more complexity to each bite.

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6 servings

  • 6 farm-fresh eggs
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Scant 1 cup sliced chives (or scallions)
  • Scant 1 cup coarsely chopped cilantro
  • Scant 1 cup coarsely chopped fresh dill
  • Scant 1 cup coarsely chopped parsley
  • 1 cup spinach, blanched, shocked, squeezed dry, and chopped
  • 3 tablespoons olive oil
  • 1 cup greek yogurt
  • 1 cup yellow and red cherry tomatoes, halved
  1. Preheat oven to 400 degrees. In a mixing bowl, whisk eggs with turmeric, salt, and pepper. Add chives, cilantro, dill, parsley, and spinach. Stir well to combine.
  2. In a large cast-iron skillet (or sauté pan), heat olive oil over medium heat. Pour herb mixture into skillet and cook for 2 minutes, until edges are set. Place in oven and cook until firm, about 5 minutes.
  3. Remove from skillet and serve with a dollop of yogurt and sliced cherry tomatoes.
  • From chef Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama

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