At the end of a long day, when I want an effortless meal, this is the dish I turn to. This frittata is full of fresh herbs and is a beautiful yellow color thanks to the ground turmeric. This dish is inspired by a popular Persian frittata called kuku sabzi. Persian kuku has tons of fresh herbs that really makes this simple dish stand out.
Make sure you use good quality, fresh eggs. I get mine from a local, organic farm. I like to use parsley and cilantro in this frittata. But fresh dill or basil will also work. Make sure you squeeze as much water as you can from the grated zucchini, this will help the frittata set well.
Fresh Herb and Zucchini Frittata
Serves 1 or 2
- 1 8-ounce zucchini
- 3 eggs
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/8 teaspoon ground turmeric
- Salt and pepper
- 1 tablespoon oil or butter
- Grate the zucchini using a box grater. Sprinkle a little salt on the grated zucchini. Place it in a colander and let the zucchini drain for about 15 minutes. Then squeeze as much water from the zucchini as possible and set aside.
- Crack the eggs into a medium bowl. Add all the other ingredients except the oil or butter. Whisk well. Add the zucchini and gently fold it in using a wooden spoon or spatula.
- Heat a medium skillet with the oil or butter. When it is hot, pour the egg mixture into the pan. Cook the frittata undisturbed until the bottom is golden brown. Now carefully flip the frittata over and cook until the other side is golden. Serve immediately, with a mixed green salad and some bread.
Photo credits: Sala Kannan