Persian herb and greens frittata (Kuku sabzi) from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 306) by Samin Nosrat

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Accompaniments: Persian-ish rice; Persian beet yogurt (Mast-o-laboo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • lorloff on May 05, 2024

    This was amazing very much more than the sum of its parts. I have a tortilla espanola pan that flips the frittata and with a flame tamer on a glass stove worked perfectly. It was a hit with our guests

  • cbk15 on November 27, 2023

    One of my favorites to riff on with whatever greens and herbs I have that are starting to go south. I love eating it as a sandwich filling for lunch or on its own.

  • shannonstoney on November 19, 2023

    delicious. I had a lot of chard in the garden and this was a great way to use it.

  • pomegranate on May 10, 2022

    This was delicious and more than the sum of its parts. I used spinach instead of chard.

  • apattin on April 07, 2019

    Next time I'll add some barberries 2TB

  • apattin on April 07, 2019

    Used 15 oz spinach and 2 bunches of beet greens. 8 eggs. Divided into two so I could cook it more comfortably in a 10-inch non-stick pan.

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