Kuku Sabzi (Persian Herb and Walnut Frittata)
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Ingredients
- 8 eggs
- 50 g fresh flat-leaf parsley, chopped
- 30 g fresh coriander, chopped
- 20 g fresh dill, chopped
- 4 spring onions, finely sliced
- 50 g walnuts, roughly chopped
- 1 tbsp plain flour
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 363 kcal
- Protein
- 17.6 g
- Carbohydrate
- 4 g
- of which sugars
- 1.3 g
- Fat
- 29.9 g
- of which saturates
- 5.2 g
- Fibre
- 2.1 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Beat the eggs with the plain flour and a good pinch of salt and pepper until smooth.
- 2
Stir in the parsley, coriander, dill, spring onions and walnuts until evenly combined.
- 3
Heat the vegetable oil in a 24cm non-stick frying pan over a medium heat, pour in the egg mixture and spread evenly.
- 4
Cook for 3-4 minutes until the base is set and golden, then cover and cook over a low heat for 10-12 minutes until almost set through.
- 5
Flip with the help of a plate, or finish under a hot grill for 3-4 minutes, until fully set and golden on both sides.
- 6
Cut into wedges and serve warm or at room temperature.
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