A MEAL YOU CAN MAKE

Kuku sabzi with yoghurt

A very green herb and walnut frittata with yoghurt and flatbread.

About 59 minutes · 2 servings · Fan oven · large roasting dish · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Egg, walnuts, milk and wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~503 kcal · 26g protein · 40g carbohydrate · 28g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Wash herbs thoroughly and dry well so the mixture is not watery. Chop herbs and spring onion very finely. Beat eggs with turmeric, then fold in herbs and walnuts. Oil a small lined roasting dish and spread the mixture evenly.

  2. Set the oven

    Set the oven to 180°C fan. Clear a shelf and leave room for air around the tray.

  3. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 180°C fan. Extend this wait if necessary.

  4. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  5. Bake the herb frittata

    Bake until the centre is firm with no liquid egg when gently shaken. Check the centre reaches 75°C for 30 seconds with a clean probe. Extend if needed.

  6. Let it settle

    Remove with oven gloves and leave on a heatproof surface. Warm flatbreads following their packet instructions.

  7. Check and serve

    Cut into portions and serve with yoghurt and flatbread. Herbs should make this much greener and denser than an ordinary omelette.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  8. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 15 min · Cooking: about 22 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Iranian-inspired · oven-baked herb frittata. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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