A Kuku is the Persian version of a frittata or omelet.  The kuku I make most often is tuna, like the Lemon Pepper Tuna Kuku.  But I have been in the mood to experiment with them more., such as with the Eggplant Kuku from last week.  SInce I have a garden full of parsley and chives, I decided to try a kuku-ye sabzi (sabzi means green).  I added scallions, and my greens were complete (although I think this would also be good with some chopped fresh spinach and a little less parsley).

It is a quick dish to make, and very satisfying to eat.  Just add a good bread and tomato salad, and the meal is complete.

Kuku-ye Sabzi

slightly adapted from persianrecipes.net

about 2 lbs mixed green vegetables (parsley, chives, scallions, spinach) (from the garden)

4 large eggs (from Farmer Kim)

1 Tbsp chopped and crushed walnuts

1 tsp baking soda

1 Tbsp whole wheat flour

3 Tbsp canola oil, divided

Kosher salt and freshly ground black pepper, to taste

Directions

Wash the vegetables and pat dry.  Chop and fry in 2 Tbsp oil for 5 minutes.

Let cool completely.

Beat the eggs well.  Add baking soda, salt, pepper, flour and walnuts.

Add the vegetables and mix well

Heat the remaining tablespoon oil in a large non-stick pan over medium-high until it is hot.  Pour in the mix and flatten with the back of the spatula.

Cover and reduce heat a little, cook for 10 minutes until the bottom is cooked through.

Remove the cover.  Cut into 4 pieces, flip over and cook for another 5 to 10 minutes, until browned. Serve and enjoy!

I like mine with a good pico de gallo or salsa.  A bit untraditional, but good!

Serves 4.

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