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


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)


  1. Prepare the herbs – pick the leaves of the stem and them finely chop. 
  2. Roughly chop the spinach.
  3. In a bowl, beat the eggs with salt and pepper and add greens. 
  4. 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. 
  5. 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. 
  6. Serve warm or room temp with yoghurt and fresh tomatoes.