Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh parsley, chopped
- 1 cup fresh dill, chopped
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
Special Equipment Needed:
- Large skillet
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 5 minutes.
3. Add parsley, dill, cilantro, and mint and cook, stirring occasionally, until herbs are wilted, about 5 minutes.
4. In a large bowl, whisk together eggs, salt, pepper, turmeric, cumin, coriander, cardamom, and cinnamon.
5. Add herb and onion mixture to the egg mixture and stir to combine.
6. Pour egg mixture into the skillet and cook, stirring occasionally, until the edges are set, about 5 minutes.
7. Transfer skillet to the preheated oven and bake until the center is set, about 15 minutes.
8. Let cool for 10 minutes before slicing and serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8 slices
Nutritional Information: Calories: 150, Total Fat: 9g, Saturated Fat: 2g, Cholesterol: 186mg, Sodium: 302mg, Carbohydrates: 6g, Fiber: 2g, Protein: 9g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Fresh herbs can be substituted with dried herbs.
- Eggs can be substituted with egg whites.
Variations:
- Add 1/2 cup crumbled feta cheese to the egg mixture for a cheesy version.
- Add 1/2 cup cooked diced potatoes to the egg mixture for a heartier version.
- Add 1/2 cup cooked diced vegetables such as bell peppers, zucchini, or mushrooms to the egg mixture for a veggie version.
Tips and Tricks:
- Make sure to chop the herbs and onion finely so they cook evenly.
- Use a non-stick skillet to make sure the frittata doesn't stick.
- Let the frittata cool for 10 minutes before slicing and serving.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 10 minutes or until heated through.
Presentation Ideas:
- Slice the frittata into wedges and serve on a platter with a side of Greek yogurt.
- Cut the frittata into cubes and serve as an appetizer with a dollop of Greek yogurt and a sprinkle of fresh herbs.
Garnishes:
- Fresh herbs such as parsley, dill, cilantro, and mint
- Crumbled feta cheese
- Greek yogurt
Pairings:
- Roasted vegetables
- Grilled meats
- Salads
Suggested Side Dishes:
- Roasted potatoes
- Grilled vegetables
- Greek salad
Troubleshooting Advice:
- If the frittata is sticking to the skillet, make sure to use a non-stick skillet.
- If the frittata is not cooking evenly, make sure to chop the herbs and onion finely.
Food Safety Advice:
- Make sure to use fresh eggs that are not cracked or broken.
- Make sure to store the frittata in an airtight container in the refrigerator.
Food History:
Kuku Sabzi is a traditional Persian dish that is typically served during Nowruz, the Persian New Year. It is a savory egg dish that is made with fresh herbs and spices.
Flavor Profiles:
This frittata has a savory flavor with a hint of sweetness from the onion and herbs. It is seasoned with a blend of spices that give it a subtle warmth.
Serving Suggestions:
This frittata can be served as a main dish for breakfast, lunch, or dinner. It can also be served as an appetizer or side dish.
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Region: Iranian