Crispy Herb Frittata (Kuku Sabzi)
A golden, herb-loaded Persian frittata that's crispy at the edges and tender inside. Ready in 20 minutes—perfect for dinner or meal prep.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 14g
freshsimplewholesomeiranianvegetariangluten-freeeggscrispy
Ingredients
- 8 large eggs
- 2 cups fresh parsley, chopped
- 1 cup fresh dill, chopped
- ½ cup fresh chives or scallions, chopped
- ¾ cup dried kidney beans (canned, drained and rinsed)
- ¼ cup Greek yogurt or sour cream
- ½ cup walnuts, roughly chopped
Instructions
- 1
Whisk eggs with yogurt, salt, and pepper in a large bowl until smooth.
- 2
Fold in parsley, dill, chives, beans, and walnuts until evenly distributed.
- 3
Heat 3 tbsp oil in a 12-inch nonstick skillet over medium until hot.
- 4
Pour the egg mixture into the skillet and cook undisturbed for 10-12 minutes until edges brown and center just sets.
- 5
Slide onto a plate, cut into wedges, and serve warm or at room temperature.
Tools you’ll need
- large mixing bowl
- 12-inch nonstick skillet
- whisk
- rubber spatula
- chef's knife
- cutting board
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