Archives

This is fun to say, and even more fun to eat. Best of all, it’s incredibly healthy. The preserved lemon isn’t traditional, but it adds a little burst of sunshine in every bite. and it really works here.

Print Recipe

Kookoo Sabzi (Persian Frittatas)

0 Weight Watchers Points for 2 (1 Weight Watchers Point total for up to 14!)

Course

Appetizer, Breakfast

Cuisine

Middle Eastern, Persian

Keyword

eggs, frittata, WW0, WW1

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

5 minutes

Servings

Ingredients

• 2 teaspoons canola oil or bacon grease divided
• 1 teaspoon dill weed
• 1 tablespoon fenugreek leaves chopped
• 1 cup parsley chopped
• 1 cup cilantro chopped
• 5 green onions chopped
• 2 tablespoons preserved lemon finely chopped
• 6 large eggs
• 2 teaspoons flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper freshly ground
• Balsamic vinegar for serving

Course Appetizer, Breakfast Cuisine Middle Eastern, Persian Keyword eggs, frittata, WW0, WW1 Prep Time 10 minutes Cook Time 15 minutes Passive Time 5 minutes Servings Ingredients 2 teaspoons canola oil or bacon grease divided 1 teaspoon dill weed 1 tablespoon fenugreek leaves chopped 1 cup parsley chopped 1 cup cilantro chopped 5 green onions chopped 2 tablespoons preserved lemon finely chopped 6 large eggs 2 teaspoons flour 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon black pepper freshly ground Balsamic vinegar for serving

Instructions

1. Heat 1 teaspoon of oil (I used bacon fat) in a pan, then add dill weed and fenugreek leaves, stirring continuously for about 30 seconds.
2. Chop parsley and cilantro leaves, discarding the stems. Chop the entire green onion stalk, discarding the roots.

   
3. Add parsley, cilantro, and green onions to the pan, stirring thoroughly to coat with contents of pan. Stir periodically for 3 minutes. Add preserved lemon and stir thoroughly to coat with contents of pan. Cook for one more minute. Remove from heat and allow to cool somewhat.

   
4. Whisk eggs together in a bowl. Whisk in flour and baking powder. Whisk together with contents of pan: if they are hot, the eggs will scramble partly, so allow to cool to room temperature if you don't want that.

   
5. Coat the inside of a cupcake pan with oil (or bacon grease). Pour mixture into each compartment using a ladle or spoon, allowing some space at the top for the frittata to puff up.

   
6. Bake at 375°F (190°C) for 15 minutes or until the egg is set. Allow to cool somewhat, then remove from cupcake pan with a butter knife (some of it will stick to the pan). Serve with balsamic vinegar if desired.