Kuku Sabzi
Recipe: #44844
July 12, 2025
Categories: Breakfast, Eggs, Middle Eastern, Brunch, Easter, St Patricks Day Vegetarian, Herbs, Vegetarian Dinner, more
"A Persian herb omelette/frittata which is a beautiful vibrant green color when served. I found this recipe from Eggs Australia and have posted so I can make this for when my herb garden is flourishing this spring. This omelette can be served for breakfast or brunch with yogurt or served with fluffy herb steamed rice & yogurt for a main meal."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (416.3 g)
- Calories 592
- Total Fat - 39.7 g
- Saturated Fat - 11.9 g
- Cholesterol - 1355.9 mg
- Sodium - 534 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 1.6 g
- Sugars - 2.6 g
- Protein - 47.9 g
- Calcium - 254.3 mg
- Iron - 8.3 mg
- Vitamin C - 26 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl whisk the eggs and set aside.
Step 2
Chop all the herbs finely and place in a large bowl, mix in the remaining ingredients to combine.
Step 3
Lightly oil a medium fry pan and place pan over a medium heat; add your egg mix and spread into an even layer.
Step 4
Cook until 3/4 done, about 5 minutes, then slide onto a clean dinner plate; place the pan over top and flip the omelette back onto it to cook the raw side until set, another few minutes.
Step 5
Allow it to cool for at least 5 minutes before slicing. Then slice into triangles.
Step 6
Serve with a spoon of yogurt on the side.
Tips
No special items needed.
0 Reviews
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