Herb Frittata
This is a spin on a dish my grandma makes called Kuku (pronounced “CooCoo”). Kuku is a Persian style frittata/omelet. She would serve this as part of brunch, lunch or as a dinner side dish. She would cook this on the stove top, but flipping the omelet over in the pan can get a bit precarious. She would also serve it with plain yogurt on top. Since herbs can be a little bitter, I do suggest adding the yogurt on top, somehow it cuts the bitterness. I hope you enjoy.
Ingredients:
1 large bunch (or 2 small bunches) of parsley (no stems), washed and dried
1 bunch green onions, washed and dried
1 Tbs fresh dill
6 eggs
1/2 tsp black pepper
1/4 tsp cinnamon
1 tsp salt
Avocado oil spray (or butter) for greasing the pan.
Instructions:
Make sure you are starting with thoroughly washed and dried herbs.
Preheat oven to 400 degrees F.
In a food processor, finely chop parsley, green onion and dill. You may need to do this in 2 batches.
Add the chopped herbs to a large bowl. Add black pepper, cinnamon and eggs. Whisk until well combined.
Add salt. Then add mixture to a greased 10 inch oven-safe pan.
Bake for 15-20 minutes until a toothpick is inserted and comes out clean.
Recommend serving with plain yogurt. Enjoy!
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