Kookoo Sabzi in a Muffin Tin

Name: Kookoo Sabzi in a Muffin Tin
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Extra virgin olive oil; 1.5 oz (about 1 small bunch) cilantro, stems removed, washed and dried; 1.5 oz (about 1 small bunch) flat-leaf parsley, stems removed, washed and dried; 1.5oz (about 1 bunch dill), stems removed, washed and dried; 1.5 oz (about 1 bunch chives) , washed and dried; 6 large eggs; ½ teaspoon fine sea salt; 2 Tablespoons/14g almond flour; 1/2 teaspoon grain-free baking powder

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 6

Author : Sylvie Shirazi

herb frittata persian frittata kuku sabzi

Ingredients

Remove All · Remove Spices · Remove Staples

Extra virgin olive oil1.5 oz (about 1 small bunch) cilantro, stems removed, washed and dried1.5 oz (about 1 small bunch) flat-leaf parsley, stems removed, washed and dried1.5 ounces (about 1 bunch dill), stems removed, washed and dried1.5 oz (about 1 bunch chives), washed and dried6 large eggs½ teaspoon fine sea salt2 Tablespoons/14 grams almond flour1/2 teaspoon grain-free baking powder

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Instructions

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Step 1

Pre-heat oven to 375° F. Generously grease half a non-stick muffin tin with olive oil, using about ½ teaspoon per cavity. Set aside.

Step 2

Place half the cilantro, parsley, dill and chives in a large food processor and pulse until finely chopped. Scrape into a large bowl and set aside. Place the remaining cilantro, parsley, dill and chives in the food processor and pulse until finely chopped then add eggs, salt, almond flour and baking powder and pulse again until well combined.

Step 3

Pour egg mixture into reserved herbs and mix with a spatula to combine.

Step 4

Divide the mixture evenly among the greased muffin cups.

Step 5

Bake until tops are puffed and firm (about 20 minutes). Let cool in pan for 5 minutes before removing to a wire rack. Serve at room temperature or store in an airtight container in the fridge.