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Persian Herb Frittata (Kuku Sabzi)

By Emily Han for The Kitchn
This is a very forgiving recipe; you can vary the amounts of each ingredient as long as you use lots of herbs. Try it with a dollop of yogurt on top.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Persian
Servings 6 servings

Ingredients
  

  • 6 large eggs, beaten
  • 1 clove garlic, crushed
  • 1 TBS flour
  • ½ tsp turmeric
  • ½ tsp salt
  • Freshly ground black pepper
  • 1 cup chopped chives or scallions
  • 1 cup chopped cilantro
  • 1 cup chopped dill
  • 1 cup chopped parsley
  • 2 TBS chopped walnuts (optional)
  • 2 TBS dried barberries, currants, or cranberries (optional)
  • 2 TBS clarified butter/ghee, butter, or vegetable oil
  • Plain yogurt, to serve (optional)

Instructions
 

Keyword breakfast, brunch, budget-friendly, catch-all recipes, dairy-free, eggs, muffin/quick bread, vegetarian, weeknight favorites