Persian Herb Frittata - Greens + Protein = Delicious & Nutritious

This dish, known as Kuku Sabzi or Persian Herb Frittata is one of my favorite dishes year round. If you are looking for a meal with protein and greens without cream and excess fat - this frittata is a great option. The dish is typically served during the Persian New Year but I break from tradition and make it often. It’s packed with greens, eggs, and sometimes I take liberty by adding ingredients to my taste. it’s so easy!

You’ll need a pan (8” to 10”) you can use stovetop and in the oven. I personally use Zwilling ceramic cookware. It’s moderately priced and versatile. The recipe is for two “frittatas” as my husband and I eat more than the average person.

Preheat your oven to 375.

Finely chop one “bunch” Italian Parsley, one “bunch” Dill, two “bunches” Scallions, if you like Cilantro ( I don’t) chop one bunch, and feel free to add other greens laying around. I always chop some spinach. You can eat the stems - don’t waste your time removing the stems. Set your chopped greens aside.

Whisk together a bakers dozen eggs with I tsp turmeric, 2 cloves minced garlic, salt and pepper. Sometimes I add smoked paprika and barberries (for a yummy tart flavor). When I want additional protein - and I get a lot of backlash for it - I’ll even whisk in 2 cups cottage cheese. Don’t tell anyone.

Whisk your greens into the egg mixture a little at a time and don’t worry, the mixture will be mostly greens and there won’t be excess egg. It’s like a coating of egg for the greens.

Place your cooking dish stovetop with what looks like 2 tbsp olive oil on medium heat. Add 1/2 of the mixture and “spatula spank” it until the mixture is even in the pan. Cook here until it seems the egg is evenly cooked along the sides and base of the pan. Bake in the over for 7-10 minutes or until the entire thing is firm. Remove from the oven, flip over, cut, serve, enjoy. I tend to eat this with baked chicken, salmon, or for breakfast the next day.

INGREDIENTS

• one bunch parsley

• one bunch dill

• one bunch cilantro

• two bunches scallions

• one bunch spinach (optional)

• 12 - 14 eggs

• 1 tbsp turmeric

• I tsp salt

• 1 tbsp fresh ground pepper

• 2 cloves chopped garlic

• olive oil

OPTIONAL INGREDIENTS

• barberries

• sour cherries

• low-fat cottage cheese (don’t tell anyone)

CAULIFLOWER ALFREDO SAUCE - NO CREAM, NO BUTTER.

I absolutely love pasta and alfredo sauce but it just doesn’t agree with my fitness goals. A couple nights ago I experimented with making a cauliflower base “alfredo” sauce and it turned out perfectly. The dish hit the spot and didn’t require any butter or cream. Full disclosure - I did use some parmesan cheese for flavor but not much.

My recent obsession with “zucchini noodles” inspired the recipe… I really try to mix them with anything and sometimes it works. My constant struggle to get my macros in daily (protein, carb, fat) led me to add grilled chicken and protein pasta to the dish. Of course these are optional choices but they are good ones. I ALWAYS have baked or grilled chicken in my refrigerator so it can be added to any dish at any time

Here are the saucy details for the “CAULIFLOWER” alfredo.

INGREDIENTS

• 1 head cauliflower

• 2 cloves garlic

• 1/4 bunch Italian Parsley

• White Truffle Salt

• Pepper

• 1 - 2 cups chicken bone broth.

Steam the cauliflower florets until soft and place in your blender ( I prefer the vitamix), add the broth, garlic, parsley and blend until you have a puree consistency. Mix in white truffle salt and pepper to taste. Add little bits of broth to the mixture and blend until you have a beautiful creamy sauce.

Keep the sauce warm or hot on the stovetop until you are ready to add it to your noodles. I like to mix three zucchini noodled, four cubed (baked) chicken breasts with a box of Barilla protein pasta. All together you can feed 6-8 people or save a bunch for your lunch tomorrow.

Enjoy it and please send questions!

Reza