J’s Kuku Sabzi
Our version of a Persian frittata... packed with fresh herbs, served with a dollop of yogurt and cherry tomatoes. This take on the frittata is fresh, easy to make, seriously tasty and pretty forkin' healthy!
Serves 2-4
15 Mins Prep
15 Mins Cooking
Forkin’ Easy
Ingredients
8 Eggs
1/2tsp. Black Pepper
1 tsp. Salt
1/4 tsp. Turmeric
2tbsp. Olive Oil
25g Dill (pack)
25g Parsley
25g Coriander
12g Oregano (1/2 pack)
100g Fresh Spinach
Greek Yoghurt (optional, to serve)
Method
- Prepare the herbs – pick the leaves of the stem and them finely chop.
- Roughly chop the spinach.
- In a bowl, beat the eggs with salt and pepper and add greens.
- In a frying pan, heat up the Olive Oil with the turmeric. Then pour in the egg mixture cook on a medium low-medium heat for about 10 mins, until the eggs have relatively set.
- Either flip the frittata using a plate and cook for a further 5 ins on the otherside. Otherwise, put the pan in the oven on grill for a further 5 mins.
- Serve warm or room temp with yoghurt and fresh tomatoes.
