Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2 cups baby spinach, chopped
- 2 cups fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh dill, chopped
- 8 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
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.
3. Add onion and garlic and cook until softened, about 5 minutes.
4. Add turmeric, cumin, coriander, cardamom, and cinnamon and cook for 1 minute.
5. Add spinach, parsley, cilantro, and dill and cook until wilted, about 5 minutes.
6. In a large bowl, whisk together eggs, yogurt, feta cheese, salt, and pepper.
7. Add the cooked vegetables to the egg mixture and stir to combine.
8. Pour the egg mixture into the skillet and cook for 5 minutes, stirring occasionally.
9. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the frittata is set.
10. Let cool for 10 minutes before slicing and serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 200
Fat: 12g
Carbohydrates: 7g
Protein: 12g
Substitutions for Ingredients
- Olive oil can be substituted with any other cooking oil.
- Onion can be substituted with shallots or leeks.
- Greek yogurt can be substituted with sour cream or cream cheese.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
Variations:
- Add cooked bacon or sausage for a heartier frittata.
- Add diced bell peppers or mushrooms for more flavor.
- Substitute the herbs with other fresh herbs such as basil, oregano, or thyme.
Tips and Tricks:
- Make sure to cook the vegetables until they are softened before adding them to the egg mixture.
- Use a non-stick skillet for easy cleanup.
- Let the frittata cool for 10 minutes before slicing and serving.
Storage Instructions:
The frittata can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
The frittata can be reheated in the microwave or in a 350°F oven for 10 minutes.
Presentation Ideas:
- Slice the frittata into wedges and serve on a platter with fresh herbs and a dollop of Greek yogurt.
- Cut the frittata into cubes and serve as an appetizer with a dollop of sour cream.
Garnishes:
- Fresh herbs such as parsley, cilantro, or dill
- Greek yogurt
- Sour cream
Pairings:
- Roasted vegetables
- Salads
- Grilled meats
Suggested Side Dishes:
- Roasted potatoes
- Sauteed greens
- Fresh fruit
Troubleshooting Advice:
- Make sure to cook the vegetables until they are softened before adding them to the egg mixture.
- If the frittata is not cooked through, cover the skillet with aluminum foil and bake for an additional 5 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Kuku Sabzi is a traditional Persian dish that is typically served during Persian New Year celebrations. It is a savory frittata made with herbs, vegetables, and eggs.
Flavor Profiles:
This frittata has a savory flavor with hints of herbs and spices.
Serving Suggestions:
This frittata can be served as a main dish or as an appetizer. It pairs well with roasted vegetables, salads, and grilled meats.
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Region: Iranian