Persian-Style Vegetable Frittata
Everyone's looking to get more greens into their daily diet. We've got a vibrant, tasty and comforting frittata that's loaded with greens and flavour. Give this a shot in the dead of winter for some sunshine on your plate!
Persian-Style Vegetable Frittata
Prep time: 20 min
Total time: 1 hr
Serves: 6
2 cups (500 mL) Compliments Frozen Diced Butternut Squash or diced fresh (1/2-in./1-cm dice)
1 onion, diced
1/4 cup (60 mL) olive oil, divided
3/4 tsp (4 mL) salt, divided
2 cups (500 mL) packed Compliments Baby Spinach
1 cup (250 mL) packed Compliments Baby Arugula
8 eggs
1/2 cup (125 mL) finely chopped fresh parsley
1/4 cup (60 mL) finely chopped cilantro
2 tbsp (30 mL) finely chopped fresh chives, divided
1/2 tsp (2 mL) ground turmeric
Directions:
1. Preheat oven to 425˚F (220˚C). Toss together butternut squash, onion, 1 tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Arrange on parchment paper-lined baking sheet. Bake 18 to 20 min., or until squash is tender. Set aside to cool.
2. Reduce oven temperature to 400˚F (200˚C). Roughly chop the arugula. On stove, heat remaining oil in ovenproof 10-in. (23 cm) skillet set over medium heat. Cook spinach and arugula until wilted, about 2 min. Remove from heat.
3. In bowl, whisk together eggs, parsley, cilantro, 1 tbsp (15 mL) chives, turmeric and remaining salt. Stir in cooled squash and onion mixture.
4. Pour egg mixture mixture into skillet. Working quickly, evenly spread out the squash and wilted greens. On medium heat, cook 3 to 5 min., without stirring, until eggs start to set around edges. Transfer skillet to oven. Bake 12 to 15 min,. until centre of frittata is set. Sprinkle with remaining chives. Serve hot or at room temperature.
Tips:
• Serve with yogourt and flatbread.
• Use other greens such as baby kale.
• For sweet and savoury toppings, sprinkle with chopped dried apricots and toasted pistachios.
Always follow safe food handling instructions listed on the Health Canada website - Food Safety Tips
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Sabzi polo (rice with fresh herbs) & Kuku Sabzi ( fresh herbs frittata)
Sabzi polo (rice with fresh herbs)
Makes six servings
Ingredients
- 3 cups long grain basmati rice
- 2 cups chopped fresh dill
- 2 1/2 cups chopped fresh parsley
- 2 cups of fresh cilantro chopped
- 3 cloves garlic peeled and crushed
- Quarter cup milk for the bottom of the rice
- 1 teaspoon ground saffron dissolved in four tablespoon hot water
- 2 cloves whole green garlic, if it’s not available use 2 bunches of green onions( use white and green parts)chopped
- Enough oil for the bottom of the rice (about 1/2 cup)
- Salt enough to soak the rice in it
Kuku Sabzi ( fresh herbs frittata)
Makes 4 servings
Ingredients
- 5 to 6 eggs
- 1 cup finally chopped fresh cilantro
- 1 cup chopped fresh dill
- 1 cup finally chopped fresh parsley
- 1 cup finely chopped fresh garlic chives or scallions
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 cloves of garlic crushed
- 1/2 cup oil
- 1 tablespoons of fenugreek (optional)
- 1 tablespoons of flour
How to Cook It: Mushroom, Tomato, and Herb Frittata
A frittata is a baked egg dish that, like a quiche, is usually packed with meat, potatoes, cheese, and vegetables, but without the quiche's pastry crust. It's a fantastic way to use up ingredients you already have on hand that might otherwise go to waste. As a bonus, a frittata can be whipped up quickly, for a perfect weeknight dinner. Everyday Health staff nutritionist Kelly Kennedy, RDN, shows you how to make this healthy frittata with mushroom, tomato, and fresh herbs.
Learn more about how to cook this healthy herbed frittata here:
Here are some creative ways to make eggs for breakfast, lunch, and dinner:
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Satisfying Veggie Bake | Jamie Oliver
Hello lovely people! This epic, satisfying veggie bake is from my new book Together!
You get 5 of your daily fruit and veg in one portion, it's a great dish to make that will serve 8 people generously. This recipe has a lasagne vibe but instead of pasta, I've used filo pastry. Serve it in the middle of the table with a big salad and a glass of wine, happy days!
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To buy Jamie's new cookbook Together click here:
For more nutrition info, click here:
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Summer Vegetable Frittata with Chef Kevin Belton
This recipe is available at
In this episode of Chef Kevin Belton’s Cooking Secrets he makes an easy, delicious one-pan brunch. Healthy seasonal vegetables are incorporated into an herbed egg base for a fabulous summer frittata that can go right to the table. The feta cheese and bacon give it sensational flavor—perfect for company or just a “Good Morning Saturday” breakfast.
The creole chef and host of the public television series “New Orleans Cooking with Kevin Belton” has been teaching the fundamentals of New Orleans cooking to appreciative audiences from around the world for over 20 years. Belton, who was recognized as one of the top Louisiana chefs by the American Culinary Federation, has been a featured chef and guest on numerous food programs including Emeril Live; Ready Set Cook; Live Love Lunch; Food Fighters; Taste of America; and Eating in the Bayou. In his public television series, Belton pulls back the curtain to show viewers that economy and simplicity are hallmarks of New Orleans’ flavorful cuisine. “Everybody says you make it look so easy, but I teach them that it is easy.”
Kookoo Sabzi - Persian Frittata (Kuku Sabzi)
Kookoo Sabzi is an omelet-style dish made of herbs and greens with just enough eggs to hold them together. Serve this Persian Frittata at your next brunch.
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
8 oz fresh spinach (chopped or baby spinach leaves)
1 medium yellow onion, diced
5 tbsp vegetable oil (divided)
1 1/2 cups cilantro, chopped (2 bunches typically, stems removed)
1 1/2 cups parsley, chopped (2 bunches typically, stems removed)
1/2 cup dill, chopped (1 bunch typically, stems removed)
1/4 cup walnuts, chopped
2 tbsp raisins
1 tbsp fenugreek leaves
1 tsp black pepper
1/2 tsp kosher salt
1/2 tsp turmeric
1 tsp baking powder
5 large eggs
Instructions
In an oven proof skillet over medium heat add 2 tablespoons of the oil. After a minute add the onion and cook for 8 minutes until translucent. Top with spinach and turn to cook for 2 minutes. Remove cooked onion and spinach from pan and set aside to cool. Discard any water left in the skillet.
Meanwhile chop herbs using sharp knife (do not use food processor, it releases too much water) and set aside.
In a large bowl whisk the eggs and add the herbs, walnuts, raisins, fenugreek, pepper, salt, turmeric and baking powder. Fold in the cooled onion and spinach (Note 1).
Wipe out the skillet and add remaining 3 tablespoon of the oil over medium high heat. When oil shimmers slightly, carefully add the herb egg mixture, and using a rubber spatula, pat down for an even top.
Cover and cook for 8-10 minutes, until just about set. Center will still be a little jiggly. Carefully run rubber spatula around rim to loosen. Place under broiler for 1-2 minutes to set and be ever so slightly light brown.
Serve warm or cold as is or with lavash bread, yogurt or cheese.
Notes
1. This mixture will be very thick, unlike a loose frittata or omelet mixture.
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