Happy almost Earth Day (which is also my Birthday)! This months Recipe Redux theme is honoring Earth Day and challenging us to show how we reduce food waste. My biggest pet peeve is throwing away food! I don’t know about you but I cringe every time I throw what was once good food into the trash. So I love this month’s theme. One of the foods I find myself throwing away time and time again is herbs and other greens like spinach. I’ll get a bunch of parsely or cilantro from a recipe that only calls for a tablespoon and then the rest just sits in your fridge until it wilts and goes brown. Same with spinach, I’ll buy a huge box of spinach and end up tossing half of it away because we can’t eat it in time.
Well do I have a recipe that will solve all of these problems in one! This Persian Herb Frittata also known as Kookoo Sabzi, a Persian egg dish, uses a variety of herbs and other greens bound together with eggs to create a fragrant, flavorful and nutrient dense side dish. Unlike a typical frittata that is mostly eggs, this dish is mostly herbs and greens making for an easy way to get in your daily dose of greens!
Typically the dish is made in a skillet on the stovetop, but to switch things up a bit I decided to make it in a muffin tin for pre-portioned servings. I topped it with Greek yogurt, walnuts and dried cranberries and served it as an appetizer. This dish would also go great on top of a salad, along side some avocado toast for breakfast or as a quick afternoon snack. The options are endless.
I wasn’t quite sure how my little guy would like it because of all the flavors, but he loved it! And my hubby who is Persian and has grown up with this recipe also loved it. Little one and hubby approved!
This recipe also is great made ahead of time, so add it to that weekly meal prep list 🙂
- 1 shallot, minced
- 1 bunch of scallions( green and light green parts only), diced
- 1 tablespoon olive oil
- ¼ cup dried dill, soaked in ½ cup water
- 1 bunch cilantro, finely chopped (about 1 cup)
- 1 bunch parsley, finely chopped (about 1 cup)
- 4 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- cooking spray
- toppings: plain Greek yogurt, dried cranberries, walnuts
- Preheat oven to 350 degrees. Spray 9 muffin cups of a 12 cup muffin tin with cooking spray.
- In a medium saute pan on medium heat add olive oil, then add in shallots and scallions. Cook for 3-5 minutes, stirring occasionally until tender.
- To a large mixing bowl add eggs and whisk. Then add in cooked shallots and scallions, chopped parsley, chopped cilantro. Drain dill and then add to mixing bowl. Then add salt, pepper and turmeric. Mix to combine.
- Spoon mixture evenly among the 9 muffin cups that have been sprayed with cooking spray.
- Bake in oven for 20 minutes or until set. Remove from oven and let cool in pan for 10 minutes. Using a knife scrap along the sides of each muffin cup to help remove the cooked mixture.
- Serve warm or cold as is or topped with Greek yogurt, chopped walnuts and dried cranberries.