Recipe Card
15 Min
40 Min
8 Portion
Breakfast - Dinner
Iran
Persian zucchini frittata (kuku kadoo), the best and easiest baked omelette filled with zucchini, delicious spices, and herbs. It is great for breakfast or dinner. Serve each slice with a dollop of yogurt and warm flatbread.
Ingredient
1½ lb zucchini sliced thin or grated thick
1 red onion large or shallots, thinly sliced
2 cloves garlic large, grated
2½ Tbsp. olive oil
½ Tbsp. butter or olive oil
6 eggs large
⅓ tsp. salt adjust to taste
½ tsp. ground black pepper ground
1½ tsp. Persian 7 Spice Blend
⅓ tsp. saffron ground, dissolved in 1 Tbsp. hot water
½ tsp. turmeric
1½ Tbsp. rice flour or all purpose flour
1½ tsp. baking powder
3 Tbsp. green onions chives or basil, chopped
Instruction
1
Preheat oven to 350º F/180º C. Heat 1 tablespoon of oil in a 10-inch cast iron skillet. Sauté onions or shallots until translucent. Then stir in grated garlic.
2
Add zucchini and sauté until soft. Squeeze juice well and transfer zucchini to another bowl.
3
Whisk the eggs well. In a separate bowl, mix salt, pepper, Persian 7 Spice Blend, saffron, turmeric, flour, and baking powder. First, add a third of the whisked eggs into the spice-flour mixture and mix very well. Pour in the remaining whisked eggs and stir.
4
Add the sautéed vegetables to eggs and combine. Adjust seasoning as per taste.
5
Heat the remaining oil in the skillet. Then pour egg-vegetable mixture and bake uncovered for 20 minutes. Remove skillet from oven and spread ½ to 1 tablespoon butter or olive oil and sprinkle chopped green onions, chives, or basil.
6
Return skillet to oven and bake for another 5-10 minutes, until it turns golden brown on top. If needed, broil the top for a minute or so. Run a knife around the baked zucchini omelette to loosen from the pan and cut it into wedges. Enjoy! ❤️.
Spices used in this recipe
Related Product
Persian Seven Spice
Dhs. 40.00
