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Great when you've got greens and herbs overflowing the vegetable drawer. The herb flavors are just amazing. This Iranian recipe, called koukouye sabzi, is from the great cookbook called Flatbreads and Flavors. Cut into small pieces for an appetizer or big pieces for an entree.
- 1 cup chopped leek
- 1 cup shredded spinach or 1 cup other greens
- 1⁄2 cup shredded lettuce or 1⁄2 cup other greens
- 1⁄2 cup minced green onion
- 1⁄2 cup chopped flat leaf parsley
- 2 tablespoons finely chopped fresh dill
- 8 eggs
- 1⁄2 cup chopped walnuts
- 2 teaspoons flour
- 2 tablespoons water
- 1⁄4 teaspoon baking soda (optional)
- 2 tablespoons plain yogurt (optional)
- 1⁄2 teaspoon salt
- fresh coarse ground black pepper
- 1 tablespoon olive oil
- Combine the chopped vegetables and herbs in a large bowl. Beat the eggs in another bowl.
- In a small bowl, combine the flour and water to form a paste and stir the paste into the egg mixture. Add the baking soda and yogurt (these make the frittata a little lighter and moister, but can be omitted). Season with salt and pepper.
- Pour the egg mixture over the vegetables and mix well. Heat a 9- to 10-inch cast or oter other heavy, ovenproof skillet and add the oil. Remove from heat, pour in the egg mixture and pop into a 325 degree oven. Bake for 35 minutes until set. Serve warm or at room temperature.