Persian Frittata with Baby Spinach & Herbs | Melissa Hemsley
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Persian Frittata with Baby Spinach & Herbs

Breakfast and Brunch

Persian Frittata with Baby Spinach & Herbs (Kuku Sabzi)





Kuku sabzi is a traditional Persian egg dish similar to a frittata that uses an abundance of  herbs. I like a combination of mint, tarragon and chervil but you can use any green herbs. The nuts add texture but you could leave them out. This makes an easy weeknight supper, packed lunch or it can be cut into squares for a canape party.


  1. Whisk the eggs in a large bowl with sea salt and pepper.
  2. Chop all the spinach and herbs and add to the bowl along with the finely chopped garlic, nuts, feta and turmeric.
  3. Melt the ghee or butter in a large wide frying pan, moving the pan around to make sure the ghee/butter runs up the sides (so it covers the whole pan).  Pour in the frittata mix. Place the lid on and let the frittata cook on low for 12 – 15 minutes. You can pop it under the grill for a final two minutes for a golden topping.
  4. Remove from the heat and let sit in the pan for 5 mins before sliding onto a board to slice up.


  • 8 eggs
  • ¾ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 100g spinach (about 3 big handfuls), roughly chopped
  • 30g or about ½ bunch dill, roughly chopped
  • 30g or about ½ bunch coriander, roughly chopped
  • 30g or about ½ bunch parsley, roughly chopped
  • 30g or about ½ bunch chives, spring onions, thinly sliced leek or onion
  • 2 garlic cloves, finely chopped
  • 1 handful walnuts, roughly chopped (or any other roughly chopped nuts)
  • 50g feta, thick yoghurt or goat’s cheese
  • ½ tsp turmeric
  • 2 tbsp butter, ghee or coconut oil

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