The easiest eggs and herbs frittata for two recipes
This fritta-brightly is based on the Persian Kuku Sabzi dish.
This brilliant color frittata is based on the Persian Kuku Sabzi dish, which literally means whipped eggs and herbs. Although Kuku Sabzi is traditionally served during the Celebration of the Persian New Year, Nowruz, nothing prevents you from making one for breakfast today.
In Iranian cuisine, a Kuku Sabzi would probably be a very dark green, due to the multiple clusters of chopped herbs super finely chopped (thinking: Cilantro, parsley, dill, chives) and vegetables or other dark leaves mixed in eggs. This recipe uses a little less greens than a traditional Kuku Sabzi, but you are of course welcome to amplify the amounts if you wish. Unlike Italian or American frittatas, this recipe uses eggs as a binder to group herbs and onion rather than making eggs the entertainment star.
When you assemble the mixture, depending on the size of your eggs, you may need a third egg to properly make your Kuku, especially if you decide to use more herbs. Samin Nosrat, the author of the cookbookSalt, fat, acid, heat, recommends searching for a loose porridge texture when mixing together the dough, so in case of doubt, follow this advice.
Made 2 servings
Ingredients
3 tablespoons olive oil
1 small yellow onion, finely chopped
3/4 - 1 cup of chopped coriander finely minced
3/4 - 1 cup of finely chopped parsley
1/2 - 3/4 cup finely minced dill
2-3 eggs
1 teaspoon of salt kosher
1/2 teaspoon powder cooking
1/2 terrestrial curcuma teaspoon
Sliced tomatoes, to serve, optional
How to do it
- Heat 1 tablespoon of olive oil in a 6-inch anti-adhesive stove or the safety of the oven over medium heat. Cook onion, stirring often until very soft, about 10 minutes. Transfer the onion to a plate, wipe the stove and side to cool for at least 10 minutes.
- Combine chopped herbs and cooled onions in a medium bowl.
- In a small bowl, whisk together eggs, salt, cooking powder and turmeric to smooth. Fold in the herbal mixture.
- Remaining heat 2 tablespoons oil in the pan-fire pan. Pour the mixture of eggs and herbs into the pan and distributed in a uniform layer. Cover (If you do not have a lid for this skillet, use a sheet sheet) and cook for 8 to 12 minutes until eggs are placed on the top.
- Serve with tomatoes if you wish.
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