Kuku Sabzi (Herb Frittata)
A vibrant Iranian baked egg and herb dish with crispy bottoms and tender centers. Fresh herbs, kidney beans, and walnuts create a protein-rich dinner that's elegant yet simple.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- 8 whole eggs
- 2 cups fresh parsley, finely chopped
- 1 cup fresh dill, finely chopped
- ¾ cup fresh scallions, chopped
- 1 can (15 oz) canned kidney beans, drained and rinsed
- ½ cup walnuts, roughly chopped
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 375°F. Chop parsley and dill finely; chop scallions into 1-inch pieces.
- 2
Whisk 8 eggs in a bowl with salt and pepper until combined. Fold in herbs, kidney beans, and walnuts.
- 3
Heat 3 tbsp olive oil in a 10-inch oven-safe skillet over medium-high until shimmering, ~90 seconds.
- 4
Pour egg mixture into skillet. Cook 3 minutes without stirring until bottom edges set and turn golden.
- 5
Transfer skillet to oven. Bake 15–18 minutes until top is set but center still jiggles slightly.
- 6
Remove from oven. Let rest 3 minutes, then slice into wedges and serve warm or room temperature.
Tools you’ll need
- 10-inch oven-safe skillet
- medium bowl
- whisk
- cutting board
- sharp knife
- oven
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