Ingredients with Measurements:
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups fresh parsley, finely chopped
• 1 cup fresh dill, finely chopped
• 1 cup fresh cilantro, finely chopped
• 2 cups fresh spinach, finely chopped
• 8 large eggs
• 1/2 cup plain Greek yogurt
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup feta cheese, crumbled
• 1/4 cup toasted walnuts, chopped
• 2 large tomatoes, sliced
Special equipment needed:
• Large skillet
• Whisk
Step-by-step instructions:
1. Preheat oven to 375°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 parsley, dill, cilantro, and spinach and cook until wilted, about 3 minutes.
5. In a large bowl, whisk together eggs, yogurt, salt, pepper, turmeric, cayenne pepper, cardamom, cinnamon, and nutmeg until combined.
6. Pour egg mixture into the skillet and stir to combine with the vegetables.
7. Sprinkle feta cheese and walnuts over the top.
8. Place tomato slices on top of the frittata.
9. Bake in preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
Time:
Preparation Time: 15 minutes
Cooking time: 25-30 minutes
Temperature: 375°F
Serving Size: 8 servings
Nutritional Information:
Calories: 199 kcal
Carbohydrates: 8 g
Protein: 12 g
Fat: 13 g
Saturated Fat: 3 g
Cholesterol: 191 mg
Sodium: 437 mg
Potassium: 437 mg
Fiber: 2 g
Sugar: 2 g
Substitutions for Ingredients
• Olive oil can be substituted with avocado oil.
• Greek yogurt can be substituted with plain yogurt or sour cream.
• Feta cheese can be substituted with goat cheese or ricotta cheese.
• Walnuts can be substituted with almonds or pecans.
Variations:
• Add cooked diced potatoes for a heartier frittata.
• Add cooked diced chicken for a protein-packed frittata.
• Add cooked diced bacon for a smoky flavor.
• Add cooked diced bell peppers for a colorful frittata.
Tips and tricks:
• For a spicier frittata, add more cayenne pepper.
• For a creamier frittata, add more yogurt.
• For a more flavorful frittata, add more herbs and spices.
• For a more colorful frittata, add more vegetables.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the frittata on a platter with a side of Greek yogurt and a sprinkle of fresh herbs.
Garnishes:
Garnish with fresh herbs, such as parsley, dill, or cilantro.
Pairings:
This frittata pairs well with a side of roasted vegetables or a salad.
Suggested side dishes:
• Roasted vegetables
• Salad
• Greek yogurt
• Toast
Troubleshooting advice:
• If the frittata is not cooked through, cover the skillet with a lid and cook for an additional 5 minutes.
• If the frittata is too dry, add a splash of milk or cream to the egg mixture before baking.
Food safety advice:
• Store leftovers in the refrigerator 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 often served during special occasions. It is a savory egg dish that is made with a variety of herbs and vegetables.
Flavor profiles:
This frittata has a savory flavor with a hint of sweetness from the tomatoes and a slight spiciness from the cayenne pepper.
Serving suggestions:
This frittata can be served as a main dish or as a side dish. It can also be served as an appetizer or as part of a brunch spread.
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Region: Iranian