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This Frittata Recipe Is Just As Good for Dinner as It Is for Breakfast

This brightly-colored frittata is based on the Persian dish Kuku Sabzi.
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This brightly-colored frittata is based on the Persian dish Kuku Sabzi, which literally means whipped eggs and herbs. Though Kuku Sabzi are traditionally served during the Persian New Year celebration Nowruz, there's nothing stopping you from making one for breakfast today.

In an Iranian kitchen, a Kuku Sabzi would likely be a very dark green, owed to the multiple bunches of super-finely chopped herbs (think: cilantro, parsley, dill, chives) and lettuces or other dark leafy greens mixed into the eggs. This recipe uses slightly fewer greens than a traditional Kuku Sabzi, but you're of course welcome to amp up the amounts if you so choose. Unlike Italian or American frittatas, this recipe uses eggs as a binder to hold together the herbs and onion as opposed to making eggs the star of the show.

As you're assembling the mixture, depending on the size of your eggs, you may need a third egg to properly make your Kuku, especially if you decide to use more herbs. Samin Nosrat, the author of the cookbook Salt, Fat, Acid, Heat, recommends looking for a texture of loose porridge when mixing together the batter, so when in doubt, follow this advice.

Makes 2 servings


3 Tbsp olive oil
1 small yellow onion, finely chopped
3/4 – 1 cup finely chopped cilantro
3/4 – 1 cup finely chopped parsley
1/2 – 3/4 cup finely chopped dill
2-3 eggs
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon ground turmeric
Sliced tomatoes, for serving, optional

How to Make It

  1. Heat 1 tablespoon olive oil in a 6-inch cast-iron or oven-safe nonstick skillet over medium heat. Cook the onion, stirring often until very soft, about 10 minutes. Transfer onion to a plate, wipe out skillet, and set aside to cool for at least 10 minutes.
  2. Combine chopped herbs and cooled onions in a medium bowl.
  3. In a small bowl, whisk together eggs, salt, baking powder, and turmeric until smooth. Fold into the herb mixture.
  4. Heat remaining 2 tablespoons of oil in the skillet over medium heat. Pour egg and herb mixture into the pan and spread around in an even layer. Cover (if you don't have a lid for this skillet, use a sheet pan) and cook for 8-12 minutes, until the eggs are set on top.
  5. Serve with tomatoes if desired.

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Rebecca Firkser
Rebecca Firkser is a food writer and recipe developer. Read more about Rebecca