Persian Green Herb Frittata (“Kuku Sabzi”)

Photo by Melina Hammer

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6 servings

  • 6 farm-fresh eggs
  • ½ teaspoon turmeric
  • ½ teaspoon kosher 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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