Kuku Sabzi (Persian Herb Frittata)

Packed with antioxidant-rich fresh herbs and extra egg whites, this light baked Kuku Sabzi provides a traditional Persian flavor high in protein and low in calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 3 whole eggs (150 g) · 214 kcal in the whole recipe
• 3 egg whites (99 g) · 52 kcal in the whole recipe
• 50 g fresh parsley, finely chopped · 18 kcal in the whole recipe
• 30 g fresh cilantro, finely chopped · 7 kcal in the whole recipe
• 30 g fresh dill, finely chopped · 14 kcal in the whole recipe
• 40 g green onions, finely chopped · 13 kcal in the whole recipe
• 2 garlic cloves (8 g), minced · 12 kcal in the whole recipe
• 10 g walnuts, coarsely chopped · 65 kcal in the whole recipe
• 10 g dried currants · 29 kcal in the whole recipe
• 8 g chickpea flour (besan) · 31 kcal in the whole recipe
• 1 tsp extra virgin olive oil (5 g) for greasing · 44 kcal in the whole recipe
• 2 g baking powder · 1 kcal in the whole recipe

Method

1. Preheat the oven to 180°C (350°F) and lightly grease a small baking dish with 1 tsp of olive oil.

   

2. In a mixing bowl, whisk together the whole eggs and egg whites; add baking powder, chickpea flour, minced garlic, a pinch of turmeric, salt, and black pepper, whisking until smooth.

   

3. Add the finely chopped parsley, cilantro, dill, and green onions into the egg mixture.

   

4. Fold in the coarsely chopped walnuts and dried currants using a spatula until evenly distributed.

   

5. Pour the herb-egg batter into the greased baking dish and bake in the preheated oven for 20-25 minutes until set and golden on top.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.