Kuku Sabzi

Ingredients

• Vegetable oil (3 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Turmeric (1/2 teaspoon)
• Baking powder (1 teaspoon)
• Fresh spinach (1 cup, chopped)
• Fresh fenugreek leaves (1 cup, chopped)
• Fresh chives (1/4 cup, chopped)
• Fresh dill (1/4 cup, chopped)
• Fresh cilantro (1/4 cup, chopped)
• Fresh parsley (1/4 cup, chopped)
• Eggs (6 large)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, crack the eggs and beat them well until fully combined and slightly frothy.
3. Add in the chopped herbs: spinach, fenugreek, chives, dill, cilantro, and parsley. Sprinkle in the baking powder, turmeric, salt, and black pepper. Mix thoroughly to ensure the herbs are evenly distributed throughout the egg mixture.
4. In an oven-safe skillet, heat the vegetable oil over medium heat until shimmering but not smoking.
5. Pour the egg and herb mixture into the skillet, spreading it evenly across the bottom.
6. Cook on the stovetop for about 5 minutes, or until the edges begin to set but the center is still runny.
7. Carefully transfer the skillet to the preheated oven and bake for 30 minutes, or until the top is golden brown and the center is set.
8. Once baked, remove the skillet from the oven and let it cool for a few minutes before slicing.
9. Slice the Kuku Sabzi into wedges and serve warm or at room temperature. It pairs beautifully with a dollop of yogurt or a simple, fresh salad.