Kuku Sabzi (Persian Herb Frittata)

• 6 large eggs
• 2 cups, finely chopped fresh parsley (loosely packed, about 1 large bunch)
• 1 cup, finely chopped fresh cilantro (about 1 bunch)
• 1 cup, finely chopped fresh dill (about 1 bunch)
• 4, thinly sliced green onions
• 1/2 cup, chopped walnuts
• 2 tbsp dried barberries (or unsweetened dried cranberries or currants)
• 1 tsp ground turmeric
• 1/2 tsp baking powder
• 3 tbsp olive oil (divided)
• 3/4 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 375°F (190°C).
2. Wash the herbs and dry them completely, ideally in a salad spinner, then chop them very finely.
3. Whisk the eggs in a large bowl with the turmeric, baking powder, salt, pepper, and 1 tablespoon of the oil.
4. Fold in the herbs, green onions, walnuts, and barberries until the mixture looks like herbs held together by egg, not egg with herbs in it.
5. Pour the remaining 2 tablespoons of oil into a 9- or 10-inch oven-safe skillet and warm it in the oven for 5 minutes.
6. Carefully take the hot skillet out of the oven, swirl the oil up the sides, pour in the mixture, and press it into an even layer.
7. Bake for 25 minutes, until the center is set and a knife comes out clean.
8. Rest the frittata for 5 minutes, loosen the edges, slide it onto a board, and cut it into wedges to serve warm or at room temperature.

Tips

• Wet herbs thin the egg and make a soggy kuku, so dry them thoroughly before chopping.
• It keeps 4 days in the fridge and is excellent cold, which makes it a great lunchbox or picnic slice.
• A dollop of plain yogurt and a squeeze of lemon on the side is the traditional way to serve it.
• Short on herbs? Replace up to 2 cups with finely chopped baby spinach, but keep at least some dill, which gives the signature flavor.

More breakfast recipes

Overnight Oats, Three Ways

The ultimate no-cook meal-prep breakfast — one base, three flavors, ready in the fridge all week.

Breakfast · Easy · 10 min · 4 servings

Make-Ahead Veggie Egg Muffins

Portable baked eggs loaded with vegetables — make a dozen Sunday, eat breakfast all week.

Breakfast · Easy · 37 min · 6 servings

Savory Sweet Potato Hash

A one-pan skillet of crispy sweet potato, greens, and eggs — a weekend breakfast worth slowing down for.

Breakfast · Medium · 40 min · 3 servings

Vanilla Chia Pudding Parfait

Set overnight, layered with fruit and nuts in the morning — a make-ahead breakfast that feels like dessert.

Breakfast · Easy · 10 min · 4 servings