Lunch · Persian
Kuku Sabzi with Herbs and Walnuts
A Persian frittata packed with parsley, cilantro, dill and scallions, bound with two eggs and studded with walnuts.
- per serving
- 378 kcal
- Protein
- 20 g
- Total time
- 45 min
- Makes
- 1 serving
- Low carb
- Vegetarian
Instructions
Preheat the oven to 180 °C (350 °F), convection. Wash and thoroughly dry the parsley, cilantro, dill and scallion. Weigh the herbs after removing the tough stems, then chop them very finely.
Roughly chop the 15 g of walnut halves. Beat the two eggs, about 110 g without shells, with the turmeric, salt, pepper and 5 g of oil.
Add all the herbs, the scallion and the walnuts. Mix: the mixture should be mostly green, with just enough egg to bind it.
The full recipe is in Mizen Premium
8 more ingredients and 2 more steps are reserved for Premium members. Unlock every recipe, macros, your meal plan and shopping lists.
Unlock with PremiumRecipes written and tested in writing by the Mizen editorial team. Photos are illustrative.
