“Sensational Persian Vegetarian Kuku Sabzi: A Flavorful Lunch Masterpiece”

Allergens

Eggs, Dairy (optional feta cheese)

Ingredients

• 4 large eggs
• 1 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup scallions, thinly sliced
• 1/2 cup red bell pepper, finely diced
• 1/2 cup yellow squash, grated
• 1/2 cup zucchini, grated
• 1/2 cup red onion, finely chopped
• 1 teaspoon ground turmeric
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the eggs, turmeric, salt, and pepper until well combined.
2. Add the chopped parsley, dill, cilantro, scallions, red bell pepper, yellow squash, zucchini, and red onion to the egg mixture. Gently stir until all ingredients are evenly distributed.
3. Heat the olive oil in a 9 inch (23 cm) ovenproof skillet over medium heat. Pour the egg and vegetable mixture into the skillet, spreading it out evenly. Sprinkle the crumbled feta cheese on top, if using.
4. Transfer the skillet to the preheated oven and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it rest for 5 minutes before serving.

Chef’s Insight

The key to creating the perfect Persian Vegetarian Kuku Sabzi lies in balancing flavors and ensuring that the ingredients are evenly distributed throughout the dish.

Notes

Serve warm or at room temperature for the best experience.