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Persian style courgette and herb frittata

Persian style courgette and herb frittata

https://www.coop.co.uk/recipes/persian-style-courgette-and-herb-frittata

Traditionally called kuku sabzi, our version of this easy frittata is great for using up whichever herbs you have in the fridge.

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    12%
    1026kj 248kcal
  • Fat
    Med 29%
    20.6g
  • Saturates
    Med 24%
    4.8g
  • Sugar
    Low 2%
    2g
  • Salt
    Low 8%
    0.49g

% of adult’s reference intake | Carbohydrates per serving : 2g

Ingredients

  • 1 tbsp Co-op olive oil
  • 2 courgettes, diced
  • 4 spring onions, chopped
  • ½ x 25g pack flat leaf parsley, large stalks discarded
  • 25g pack dill, large stalks discarded
  • 25g pack coriander, large stalks discarded
  • ¼ x 25g pack mint, leaves only
  • 5 large Co-op British free range eggs, beaten
  • 40g Co-op walnuts, toasted and chopped
  • 40g Co-op Greek Feta cheese, crumbled

Method

  1. Preheat the grill to high. Heat the oil in an ovenproof frying pan, then cook the courgette for 5 mins, stirring, until golden. Meanwhile, blitz the spring onion and herbs in a food processor. Add the beaten egg, whizz to combine, then season well.
  2. Pour the egg mixture in with the courgette and cook over a low heat for 10-15 mins, until the outside of the frittata is cooked but the middle is still wobbly.
  3. Place under the grill for 2-3 mins, until golden on top, then serve scattered with the walnuts and Feta.

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