This Paleo, Keto, and Whole30 green frittata is a variation of the classic Persian kuku sabzi herb frittata. It packs in four to five cups of greenery held together with just 6 eggs, making it an easy way to increase your intake of greens.
In a classic kuku sabzi frittata, the greens all come from herbs and green onions, and it is traditionally eaten to welcome the arrival of spring, when fresh green herbs are beginning to flourish.
In experimenting with this concept of packing as much green stuff as possible into a frittata, I wanted to also include something cruciferous.
Most recipes for kuku sabzi call for somewhere around 3 or 4 cups of fresh herbs and green onions mixed with 5 or 6 eggs. I’ve found that you can add about a cup of extra cruciferous leafy greens to that, and that it’s possible to use 5 cups of chopped herbs and greens with 6 eggs.
You can use your favorite green cruciferous leafy green vegetable like arugula, chard, kale, collards, mustard greens, beet greens, bok choi, etc. Or, you could do a mix of more than one - whatever suits your tastes!
You can also change out the herbs each time you make it to use what you've got on hand and keep things exciting. I absolutely LOVE parsley so I always include it, but I alternate between using dill, oregano, cilantro, culantro, and basil.
Experiment with this and make it your own! That's what I did once I learned you could make a frittata with so few eggs. I have traditionally avoided frittatas because I don't like how eggy many of them are. In this green frittata, the eggs are an afterthought.
Green frittata ~ kuku sabzi recipe notes
Feel free to experiment! The idea here is to pack about 4 or 5 cups of chopped fresh herbs and fresh leafy greens into a frittata with 6 eggs.
I prefer LOTS of herbs and green onions (about 3-4 cups) with about 3/4 to 1 cup of leafy greens like arugula, kale, or chard, but you may enjoy a different ratio.
Remember that oven and stovetop cooking times can vary quite a bit (I have one eye on my stove that I know runs hot, for example, and will set the edges of this much faster than the other 3!) Take care not to overcook this frittata and adjust times based on your oven.
1 bunch of parsley or cilantro from the grocery store will often yield 1 cup of finely chopped herbs, and a clamshell of dill is often 1/2 cup chopped.
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Green Frittata (Persian Kuku Sabzi - Paleo, Whole30, Low Carb)
- 6 large eggs
- 1/2 tsp ground turmeric
- 1/2 tsp unrefined salt
- 1/4 tsp freshly ground black pepper
- 2 large cloves garlic, minced
- 1 cup finely chopped fresh parsley leaves
- 1 cup finely chopped fresh cilantro
- 1/2 cup finely chopped fresh dill
- 1 cup finely chopped arugula or kale
- 1 or 2 green onions, thinly sliced
- 1 tbsp extra virgin olive oil
- Preheat oven to 400F.
- In a mixing bowl whisk the eggs with the turmeric, salt, pepper, and minced garlic. Chop all of the remaining ingredients. Use a spoon to stir the chopped greens into the eggs to create a THICK batter just barely held together by the eggs.
- Heat a 10"-12" oven-safe frying pan or skillet over medium heat for about 3-4 minutes, then pour in the extra-virgin olive oil and swirl to coat the bottom of the pan. Pour the egg mixture into the pan and use the spoon to spread it evenly. Cook until the edges are just set, about 3-4 minutes.
- Transfer the pan to the heated oven and bake until it is set in the middle, about 7 minutes. Test by shaking the pan and watch to see if the center wiggles. Broil 1 or 2 minutes if necessary.
- Cut into 6 slices and enjoy! Store leftovers in the refrigerator up to 3 to 4 days. Reheat in a 350F oven for about 10 minutes or until warmed through, or serve leftovers chilled.
Keywords: eggs, frittata, breakfast, make-ahead meal, fresh herbs, kale, arugula
Suitable for: Gluten-Free