Persian Herb Frittata (Kuku Sabzi) with Future Fresh Coriander and Italian Flat-Leaf Parsley
Ingredients
- FUTURE FRESH (WANSOY) CORIANDER
- FUTURE FRESH FLAT-LEAF PARSLEY
- 12 large eggs, beaten
- 2 clove garlic, crushed
- 2 tablespoon flour
- 1 teaspoon turmeric
- 1 teaspoon salt
- Freshly ground black pepper
- 2 cup chopped chives or green onions
- 2 cup chopped dill
- 4 tablespoons chopped walnuts (optional)
- 4 tablespoons dried barberries, currants, or cranberries (optional)
- 4 tablespoons clarified butter/ghee, butter, or vegetable oil
- Plain yogurt, to serve (optional)
Procedure
- Preheat oven to 400°F.
- Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in the herbs, walnuts (if using), and dried fruit (if using).
- Heat the butter or oil in a 10-12" skillet over moderate heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the skillet, about 2 minutes.
- Place the skillet in the oven and bake until the eggs are completely set about 5 minutes. To test, cut a small slit in the center.
- Serve hot or cold, cut into wedges. Especially delicious with a dollop of yogurt
Reipe by The Kitchn
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