Kuku Sabzi (Persian Herb Frittata) Recipe

Kuku Sabzi (Persian Herb Frittata)

Serves 6 to 8

An abundance of fresh herbs and spinach make this vibrantly green dish nutritious as well as delicious.


  • 6 large eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 2 tablespoons extra virgin olive oil, divided use
  • 6 green onions, trimmed and chopped
  • 2 cups flat-leaf parsley leaves, roughly chopped
  • 2 cups cilantro, roughly chopped
  • 2 cups spinach, roughly chopped
  • 1 cup fresh dill, freshly chopped
  • 1/3 cup dried cranberries
  • 1/3 cup walnuts, toasted and roughly chopped
  • 1 cup additional chopped herbs


  1. Place rack in middle of oven and preheat to 350°F.
  2. In a large bowl, whisk together eggs, salt, pepper, and turmeric.
  3. Warm a large skillet over medium heat and drizzle in 1 tablespoon olive oil. Add all the chopped greens and sauté 2 minutes.
  4. Transfer sautéed greens to an oven-safe, 8-inch fry pan (see Cook's Tips). Place pan over medium heat. Carefully pour egg mixture over sautéed greens. Use a spatula to distribute everything evenly.
  5. Continue cooking over medium heat 4 to 5 minutes or until edges are set and only center is jiggly.
  6. Transfer pan to oven. Bake 5 to 7 minutes or until egg is fully set. Sprinkle with optional toppings as desired.
  7. Cook's Tips:
  8. To quickly chop greens, use pulse button on food processor, being careful not to blend 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 12 to15 minutes instead of beginning on stovetop as stated in step #4.


Amount Per Serving (based on 8 servings)
Calories: 110
Fat: 8 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 140 mg
Sodium: 310 mg
Carbohydrates: 4 g
Fiber: 1 g
Sugar: 1 g
Added Sugars: 0 g
Protein: 6 g
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