A dense, vibrant green herb frittata packed with parsley, cilantro, dill, chives, and fenugreek, studded with walnuts and barberries.
Ingredients
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6 eggs
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3 cups fresh parsley, finely chopped
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1 cup fresh cilantro, finely chopped
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1 cup fresh dill, finely chopped
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1/2 cup fresh chives, finely chopped
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2 tbsp dried fenugreek leaves
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1/4 cup walnuts, chopped
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2 tbsp barberries
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1/2 tsp turmeric
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1/2 tsp baking powder
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Salt and pepper
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3 tbsp oil
Instructions
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1
Mix all chopped herbs together. The herb volume should far exceed the eggs.
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2
Beat eggs with turmeric, baking powder, salt, and pepper.
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3
Fold herbs, walnuts, and barberries into the egg mixture.
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4
Heat oil in a non-stick pan. Pour in mixture, cover, cook on low 20-25 min until set.
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5
Flip or broil top until golden. Cut into wedges. Serve warm or at room temperature.
Did You Know?
Kuku sabzi is one of the seven symbolic dishes of the Nowruz Haft-sin table, representing rebirth and the green freshness of spring.