Kuku Sibzamini (persian-style Frittata)

Kuku Sibzamini is a delicious Persian-style frittata made with potatoes and eggs, flavored with fragrant spices and fresh herbs. This dish is perfect for breakfast, brunch, or a light dinner.

Kuku Sibzamini (persian-style Frittata)

Ingredients

  • 4 eggs
  • 2 medium potatoes, peeled and grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 3 tablespoons olive oil

Instructions

  1. In a large bowl, beat the eggs.
  2. Add the grated potatoes, chopped onion, minced garlic, chopped parsley, chopped dill, turmeric, cumin, salt, and pepper to the beaten eggs. Mix well to combine.
  3. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
  4. Pour the egg and potato mixture into the skillet, spreading it out evenly.
  5. Cook for about 5-7 minutes until the bottom is golden brown.
  6. Place a large plate over the skillet and carefully flip the frittata onto the plate.
  7. Add the remaining tablespoon of olive oil to the skillet and slide the frittata back into the skillet to cook the other side for another 5-7 minutes, or until golden brown and cooked through.
  8. Slide the frittata onto a serving plate, cut into wedges, and serve hot or at room temperature.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
220 per serving
Carbohydrates
15g
Protein
10g
Fat
14g
Fiber
2g

Supplies

Large bowl Non-stick skillet Large plate Serving plate

Tools

Whisk Spatula Knife Cutting board

Serving suggestions

Serve the Kuku Sibzamini with a dollop of Greek yogurt and a side of fresh salad.

Tips & tricks

For a crispy texture, make sure to evenly spread the egg and potato mixture in the skillet and cook over medium heat.

Cost

$8