Inspired by kuku sabzi, an herb-heavy egg dish traditionally served for Persian New Year, this version uses less oil and is baked instead of fried.
SERVING SIZE: 1 piece (70 grams)
PREP TIME: 20 minutes
COOKING TIME: 18 minutes
- 3 tablespoons (45 milliliters) grapeseed oil, divided
- ½ cup yellow onion, thinly sliced
- 2 teaspoons minced garlic
- 1½ cups chopped fresh cilantro
- 1½ cups chopped fresh flat leaf parsley
- 1 cup chopped fresh dill (woody stems removed)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground turmeric
- 5 eggs, beaten
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon pomegranate arils
- Preheat oven to 400°F (204°C).
- Trace a 9-inch round cake pan on parchment paper, then cut to create a piece that fits in the bottom of the pan.
- In a sauté pan, heat 1 tablespoon oil, then add onions and cook 3 to 4 minutes, until soft.
- Add garlic and cook for 1 minute.
- Add cilantro, parsley and dill and cook 1 to 2 minutes until wilted.
- Transfer mixture to a large mixing bowl and stir in pepper and turmeric.
- Set aside to cool slightly, about 5 minutes.
- Add eggs, baking powder and salt and stir to combine.
- Brush pan with remaining 2 tablespoons oil (on parchment and up the sides), then pour in the egg mixture.
- Bake 18 to 20 minutes,or until internal temperature reaches 160°F (71°C), then remove and place on a cooling rack.
- Use a butter knife to loosen the edges of the frittata, then place a plate on top of the pan and gently flip to remove the frittata.
- Flip back over using another large plate or serving dish.
- Cut into 6 pieces, garnish with pomegranate arils and serve warm.
NUTRITION PER SERVING: 124 calories, 10g total fat, 2g saturated fat, 134mg cholesterol, 332mg sodium, 4g carbohydrate, 1g fiber, 1g sugar, 5g protein, 199mg potassium, 106mg phosphorus