Kuku Sabzi (Persian Herb Frittata) Recipe

Ingredients:

• 6 eggs
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/2 tsp turmeric
• 2 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
• 6 scallions, trimmed and chopped
• 2 cups flat-leaf parsley, roughly chopped
• 2 cups cilantro, roughly chopped
• 2 cups spinach, roughly chopped
• 1 cup fresh dill, freshly chopped
• Optional Toppings:
• 1/3 cup dried cranberries
• 1/3 cup walnuts, toasted and roughly chopped
• 1 cup additional chopped herbs

Directions:

1. Place rack in middle of oven and preheat to 350°F.
2. In a bowl, whisk together eggs, salt, pepper, and turmeric.
3. Warm a large skillet over medium heat and drizzle in 1 Tbsp olive oil. Add all the chopped greens and sauté for 2 minutes. Transfer to an oven-safe 8-inch fry pan (see Cook’s Tip below).
4. Carefully pour egg mixture over sautéed greens. Use a spatula to distribute everything evenly. Drizzle another 1-2 Tbsp olive oil around edges of pan.
5. Continue cooking over medium heat for 4-5 minutes or until edges are set and only the center is jiggly.
6. Transfer pan to oven. Bake for 5-7 minutes or until egg is fully set. Sprinkle with optional toppings as desired.
7. Cook’s Tips:
8. To quickly chop the greens, use the pulse button on a food processor, being careful not to blend it into a mush. Veggies may discolor more this way. Using a slicing motion when cutting by hand inhibits bruising.
9. The sautéed greens and egg mixture may also be placed in a well-oiled 8-inch cake pan. In this method, bake for 12-15 minutes instead of beginning on the stovetop as stated in step #4.