And now for something completely yummy!
This frittata is not your average frittata. Kuku sabzi is a traditional Persian dish usually made in the spring for Persian new year. What makes this frittata so great is that the filling by far outweighs the egg content, so you end up with a dark, flavorful, and slightly crispy crust on both sides. It’s also a protein packed keto recipe with tons of healthy herbs and spices that have several beneficial health benefits.
Another great thing about this recipe is that you can really use just about any green herb you like. Traditional kuku sabzi uses some variation of dill weed, fenugreek, spinach, scallions, chives, and parsley. But I’ve made kuku sabzi with leeks, or even Romain lettuce and it still turned out fabulous! For this recipe, I used spinach, onion, garlic, parsley, cilantro, and chives. I also threw in some raisins to make things exciting!
The hardest part…
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