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.
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
- In a large bowl, beat the eggs.
- 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.
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
- Pour the egg and potato mixture into the skillet, spreading it out evenly.
- Cook for about 5-7 minutes until the bottom is golden brown.
- Place a large plate over the skillet and carefully flip the frittata onto the plate.
- 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.
- 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