Persian Herb And Leek Frittata Recipes

PERSIAN HERB AND LEEK FRITTATA

Persian Herb and Leek Frittata image

Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge recipe.

Provided by Andy Baraghani

Categories Bon Appétit Egg Persian New Year Herb Dill Cilantro Parsley Brunch Leek Spring Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 12

Ingredients

5 tablespoons vegetable oil, divided
1 medium onion, finely chopped
1 medium leek, white and pale-green parts only, finely chopped
5 large eggs
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1 1/2 cups finely chopped cilantro
1 1/2 cups finely chopped dill
1 1/2 cups finely chopped parsley
1 tablespoon dried fenugreek leaves

Steps:

Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10-12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8-10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.

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