PERSIAN HERB AND LEEK FRITTATA
Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge recipe.
Provided by Andy Baraghani
Categories Bon Appétit Egg Persian New Year Herb Dill Cilantro Parsley Brunch Leek Spring Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10-12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
- Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
- Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8-10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
SPRING FRITTATA WITH HAM, ASPARAGUS, AND HERBS
This comes from a cookbook called "Food to Live By". So far every single recipe I've tried from it has been AMAZING. This one was no exception. I used honey ham deli meat for the ham, egg beaters and soymilk instead of milk.
Provided by PBShakes
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in an 8 or 9 inch nonstick, ovenproof skillet over low heat. Add the leek and garlic and cook very slowly, stirring frequently, until soft and golden, about 10 minutes, then set skillet aside off the heat.
- Meanwhile, fill a large bowl with water and ice cubes and set aside.
- Bring a skillet of salted water to a boil over high heat. Add the asparagus spears and cook until blanched, about 2 minutes. Immediately drain the asparagus in a colander, then plunge into the bowl of ice water to stop the cooking. Drain asparagus again.
- Cut asparagus spears into 1/2 inch pieces. Scatter asparagus and ham over the leek mixture in the skillet.
- Preheat the broiler and set the rack about 5 inches from the heat source.
- Place the eggs and milk in a medium bowl and whisk to combine. Add dill, chives and lemon zest, then season with salt and pepper.
- Add the egg mixture to the skillet with the leek mixture and cook, without stirring, over medium-low heat until the bottom and sides have set, about 4 minutes. The top of the frittata will still be wet.
- Sprinkle the cheese over the frittata and place the skillet under the broiler. Cook until the top puffs and turns golden brown, 3-5 minutes. Remove from the broiler and let it rest for 2 minutes.
- Run a heat-proof rubber spatula or small knife around the edge of the frittata to release it from the skillet. Slide it onto a serving plate. Cut into 4 wedges and serve hot.
Nutrition Facts : Calories 427, Fat 28, SaturatedFat 12.6, Cholesterol 610.4, Sodium 1021.5, Carbohydrate 7.3, Fiber 1.1, Sugar 1.8, Protein 35.2
FRITTATA WITH SPRING HERBS AND LEEKS
Make and share this Frittata With Spring Herbs and Leeks recipe from Food.com.
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a flameproof, 10-inch nonstick frying pan over medium heat, melt the butter. Add the leeks, salt and pepper. Sauté 15 minutes or until soft. Do not let leeks brown.
- In a large bowl, whisk the eggs. Add herbs, cheese, and pinch of salt. Reduce heat to low and cook very slowly until the eggs are set around the sides but still a little moist in the center. This should take another 15 minutes.
- Meanwhile, preheat the broiler. When the eggs are ready, slip the frying pan under the broiler several inches from the heat source and broil until the top is lightly colored and the center is firm., about 1 minuted. Slide the frittata onto a cutting board. Serve warm, cut into wedges.
Nutrition Facts : Calories 163.4, Fat 10.2, SaturatedFat 4.7, Cholesterol 225.3, Sodium 148.9, Carbohydrate 9.3, Fiber 1.2, Sugar 2.8, Protein 9
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