Persian Herb Frittata (Kuku Sabzi) with Spring Onions and Creamy Feta
This vibrant Persian herb frittata is packed with fresh spring herbs, tender green onions, and tangy feta cheese for a light yet satisfying meal. Perfect for a springtime brunch or dinner, this traditional Iranian dish celebrates the season's freshest flavors.
Ingredients
- 8 large eggs
- 200g fresh flat-leaf parsley, finely chopped
- 100g fresh coriander, finely chopped
- 50g fresh dill, finely chopped
- 6 spring onions, thinly sliced
- 100g feta cheese, crumbled
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons plain flour
- 1/2 teaspoon baking powder
Instructions
Preheat your oven to 180°C (350°F) and position a rack in the centre.
Wash and thoroughly dry all fresh herbs, then finely chop the parsley, coriander, and dill. Thinly slice the spring onions, including the green tops.
In a large bowl, whisk together the eggs, turmeric, cumin, salt, pepper, flour, and baking powder until smooth.
Add the chopped herbs, spring onions, and minced garlic to the egg mixture. Stir well to combine evenly.
Fold in three-quarters of the crumbled feta cheese, reserving the rest for topping.
Heat the olive oil in a 25cm oven-safe non-stick frying pan over medium heat. Swirl to coat the bottom and sides.
Pour the herb and egg mixture into the pan and spread evenly. Cook undisturbed for 3-4 minutes until the edges begin to set.
Scatter the remaining feta over the top and transfer the pan to the preheated oven.
Bake for 18-20 minutes until the frittata is fully set in the centre, puffed, and golden on top. The eggs should reach an internal temperature of 72°C (160°F) for food safety.
Remove from the oven and let rest for 5 minutes before slicing into wedges. Serve warm or at room temperature with crusty bread or a simple salad.
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