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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Persian-inspired omelet for a luscious spring meal

May 1st, 2017 · No Comments · Agrotourism, Allergies, Breakfast, Brunch, Cheese, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, leftovers, Low-Calorie, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Rosh Hashanah, salad, Side Dishes, Summer, Summer Recipes, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Spring Herb frittata

Even though my husband is not a fan of Meatless Monday, he is always excited by any meal made with eggs. Tonight I made a frittata inspried by the Persian dish called  Kuku sabzi, an omelet made with fresh spring herbs and spring onions or ramps and any other green ingredient and is often served for the Persian New Year. I learned this recipe from an old classmate who was from Iran and I have made it ever since. It will remind you of Spanish omelet or “tortilla”; consisting of mostly filling because in this dish, the egg is not the star ingredient like in a French omelet, but rather used only as a binder.

Do not fret to find the exact ingredients since you can really use any green vegetable and green herb available. Just be careful to not use too much of stronger herbs like rosemary or sage as they will overpower the other ingredients. During our North Fork spring you can use ramps or spring onions or leeks, asparagus, spinach, cilantro and parsley and any other herb you enjoy.



  • 5 tablespoons extra virgin olive oil, divided
  • 1/2 cup of rough-chopped ramps including green leaves
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 5 large eggs
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 1 cup of chopped, blanched asparagus or fresh peas
  • 1 cup finely chopped cilantro
  • 1 cup finely chopped basil
  • 1 cup finely chopped parsley


Heat 2 Tbsp. oil in a 10″ skillet over medium. Cook ramps and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.

Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Add the vegetables and herbs to the onion mixture. (Egg mixture should look thick and very green.)

Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter and garnish with fresh herbs. Serve with rice or flat bread and sliced tomatoes

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