persian frittata

Persian zucchini frittata (kuku kadoo), the best and easiest baked omelette filled with zucchini, delicious spices and herbs. It is great for breakfast, lunch or dinner. So tender and custard like. Low calorie, low carb and with high quality protein.

Zucchini Frittata (Kuku Kadoo)

1½ lb zucchini (sliced thin or grated thick)

onion

garlic (large, grated)

olive oil

butter

eggs (large)

salt (adjust

tsp ground black pepper (ground)

1½ tsp advieh (try advieh for rice)

saffron (ground, dissolved in 1 tbsp hot water)

turmeric

rice flour (or all purpose flour)

1½ tsp baking powder

onions

Preheat oven to 350º F.

Heat 1 tbsp oil in a 10 inch cast iron skillet. Sauté onions or shallots until translucent. Then stir in grated garlic.

Next add zucchini and sauté until soft. Tip: slice thinly or grate thick.

Squeeze juices really well and transfer zucchini to another bowl.

Then whisk the eggs well. In a separate bowl, mix salt, pepper, advieh spice mix, saffron, turmeric, flour and baking powder.

First, add a third of the whisked eggs into the spice-flour mixture and mix very well. Pour the remaining whisked eggs and stir.

Then add the sautéed vegetables to eggs and combine. Adjust seasoning as per taste.

Heat remaining oil in the skillet. Then pour egg-vegetable mixture and bake uncovered for 20 minutes.

Remove skillet from oven and spread 1/2 to 1 tbsp butter or olive oil and sprinkle chopped green onions, chives or basil.

Return skillet to oven and bake for another 5-10 minutes, until it turns golden brown on top. If needed, may broil the top for a minute or so.

Run a knife around the baked zucchini omelette to loosen from the pan and cut it into wedges.

This Persian zucchini frittata may be served with bread and yogurt if desired. Enjoy!

https://www.youtube.com/watch?v=1D-cMqMQpVQ

Zucchini kuku, also known as kuku kadoo is a Persian style frittata (savory baked omelette). So easy, healthy and very delicious. Made with lots of zucchini, onions, eggs, herbs and spices, it is great for breakfast, brunch or any meal.  

It is vegetarian, low in calories and carbs but with high quality protein, potassium, antioxidants. 

#thedeliciouscrescent #zucchinifrittata #frittata

__________ ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________ 

PRINT THIS RECIPE: http://www.thedeliciouscrescent.com/baked-zucchini-kuku/

For more Persian Recipes click here: https://www.thedeliciouscrescent.com/recipes/recipes-by-cuisine-or-country/persian

SUBSCRIBE: https://www.youtube.com/channel/UCHd_... 
WEBSITE: http://www.thedeliciouscrescent.com/ 
FACEBOOK: https://www.facebook.com/thedelicious... 
INSTAGRAM: https://www.instagram.com/thedeliciou... 
PINTEREST: https://www.pinterest.com/TDCrescent/ 
TWITTER: https://twitter.com/TDCrescent/ 

INGREDIENTS
• 1½ lb zucchini sliced
• 1 onion large, thinly sliced
• 2 cloves garlic, large, grated
• 2½ tbsp olive oil
• 1/2 tbsp butter (grass fed) or olive oil
• 6 eggs large
• 1/3 tsp salt adjust to taste
• 1/2 tsp black pepper ground
• 1½ tsp advieh Persian spice mix (see note below) 
• 1/3 tsp saffron ground, dissolved in 1 tbsp hot water
• 1/2 tsp turmeric
• 1½ tbsp rice flour or all purpose flour
• 1½ tsp baking powder
• 3 tbsp green onions or chives, chopped

Note: May use a middle eastern or Mediterranean mixed spice as a substitute for Persian spice mix. 

Music by BENSOUND http://www.bensound.com/royalty-free-music
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
https://creativecommons.org/licenses/by/3.0/
Music provided by Audio Library https://youtu.be/gnvwBNvVfuU

-~-~~-~~~-~~-~-
Please watch: "How to Make Watermelon Juice With Mint" 
https://www.youtube.com/watch?v=bLI-RbArkio
-~-~~-~~~-~~-~-

Zucchini Frittata | Persian Kuku

These easy, herb-filled fritattas are a mini version of a Persian dish called kookoo sabzi.

Kookoo Sabzi in a Muffin Tin

Extra virgin olive oil

(about

(about 1 bunch dill), stems removed, washed and dried

1.5 oz (about 1 bunch chives), washed and dried

eggs

fine sea salt

almond flour

grain-free baking powder

Pre-heat oven to 375° F. Generously grease half...

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.

Place half the cilantro, parsley, dill and chives...

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.

Pour egg mixture into reserved herbs and mix...

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

Divide the mixture evenly among the greased muffin...

Divide the mixture evenly among the greased muffin cups.

Bake until tops are puffed and firm (about...

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.

Kookoo Sabzi is a delicious and nutritious Persian frittata packed with fresh herbs, warm spices, and eggs. This classic Persian recipe is light and fluffy with a crisp, golden crust and a tender and soft interior. It is traditionally served for Nowruz (Persian New Year) but is enjoyed year-round as a delicious appetizer, side dish, or even a light main course. 

Kookoo Sabzi (Persian Herb Frittata)

dill,

cilantro,

parsley,

garlic chives

Greek yogurt

walnuts, chopped coarsely (optional, plus more for garnish)

fenugreek

salt

black pepper

turmeric powder

paprika

cornstarch flour

avocado oil (for cooking)

In a large mixing bowl, combine all the herbs and mix until evenly distributed.

In another large bowl, whisk together eggs, yogurt, walnuts and barberries (if using), fenugreek, salt, pepper, turmeric powder, paprika, and cornstarch until smooth.

Add the egg mixture to the herbs. Stir until evenly combined.

In a non-stick 10-inch skillet, add oil and heat over medium heat for 1-2 minutes until hot. Add the batter and spread evenly.

Cover the skillet and reduce the heat to low. Cook for 15-20 minutes until the top has set. You can run a rubber spatula along the outer edges of the frittata to make sure it’s not sticking.

Take a large plate (larger than the size of the pan) and place it upside down over the pan. Carefully flip the pan over to flip the frittata onto the plate.

In order to firm up the bottom half of the frittata, repeat the same process. Carefully slide the frittata back into the pan and cook for 10-15 minutes (covered) until the bottom is completely set.

Remove from heat and allow it to cool. About 5-10 minutes.

Garnish with crushed walnuts and dried barberries, if desired. Slice into wedges and serve warm or cold with Persian bread and yogurt.

Top 3 persian frittata recipes from across the web

The most viewed persian frittata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zucchini Frittata (Kuku Kadoo)

Kookoo Sabzi in a Muffin Tin

Kookoo Sabzi (Persian Herb Frittata...

Top 3 persian frittata recipes from across the web

The most viewed persian frittata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Frittata (Kuku Kadoo)

Kookoo Sabzi in a Muffin Tin

Kookoo Sabzi (Persian Herb Frittata...

The most viewed persian frittata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine