Herbalicious Persian omelette
Kuku Sabzi: Persian’s festive, herby, and flavor-packed take on frittata
The perfect crisp to an open-faced omelette done Persian style. This omelette is loaded with almost every herb under the sun including parsley, chives and dill. Everything is fried up using extra virgin olive oil and fresh free-range eggs, then topped off with a generous serving of feta cheese melted to perfection.
What is Kuku?
A traditional Persian omelet that is typically served at Nowruz (Persian New Year) – the herbs symbolizing rebirth, and the eggs symbolizing fertility.
What you’ll need
- 2 eggs
- A few sprigs of parsley, finely chopped
- 1 frond of dill, chopped 5 sprigs of chive, chopped
- 1 tbsp extra virgin olive oil
- 4 tbsp feta cheese
How to make it
- Heat the olive oil in a skillet on medium heat.
- Whisk the 2 eggs in a bowl and add to the skillet.
- Cook until the eggs are just about set, but still liquidy on top.
- Add your ingredients and fold over.
- To make an open-faced omelette, add your toppers while the eggs are still cooking but don’t fold over.
- Remove from heat and sprinkle with feta cheese.