In order to bring you the best organic produce, some ingredients may differ from those depicted.
Persian herb frittata with white bean and barberry salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, Carb-Conscious, <600 Calories
2 Servings, 440 Calories/Serving
This herb-laden frittata, known as kuku sabzi, is often part of the Persian New Year feast in the spring, but we love it anytime of year.
In your bag
- 2 tablespoons barberries
- 1 organic red onion
- 1 tablespoon sherry vinegar
- 6 ounces organic spinach or other leafy greens
- 8 to 10 sprigs organic fresh flat-leaf parsley
- 4 organic eggs
- Sunbasket kuku sabzi seasoning blend (baking powder - fenugreek - dried dill)
- 1 cup cooked white beans
Calories 440, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 310mg (103% DV), Sodium 260mg (11% DV), Total Carb. 29g (11% DV), Fiber 10g (36% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Rehydrate the barberries; prep the onion
- In a small bowl, cover the barberries with hot tap water and soak until plumped, 4 to 5 minutes, then drain. Set aside for finishing the salad.
- Peel and thinly slice enough onion to measure ¼ cup [½ cup]. Finely chop the remaining onion for the frittata.
In a medium bowl, stir together the thinly sliced onion and sherry vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep the frittata mixture
- Finely chop the spinach.
- Strip the parsley leaves from the stems; finely chop the leaves. Set aside 1 teaspoon [2 tsp] for the salad.
- Crack the eggs into a medium bowl. Using a fork or whisk, lightly beat until just blended.
To the bowl with the eggs, stir or whisk in the kuku sabzi blend. Stir in the finely chopped onion, spinach, and remaining parsley; season generously with salt and pepper.
Cook the frittata
In a medium [large] frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the eggs, spread the ingredients in an even layer, and cook, undisturbed, until the edges start to set, 1 to 2 minutes. Reduce the heat to medium-low, cover, and cook until the eggs are set, 4 to 6 minutes.
Remove from the heat and let cool slightly, then slide the frittata out onto a serving plate; if desired, cut into wedges. Meanwhile, finish the salad.
Finish the white bean and barberry salad
- Rinse the white beans.
To the bowl with the sliced onion, stir in 2 to 3 teaspoons oil. Add the barberries, beans, and 1 teaspoon [2 tsp] parsley and toss to combine. Season to taste with salt and pepper.
Top the frittata with the white bean and barberry salad and serve.
- Measure the onion.
- Stir the onion and vinegar.
- Strip the parsley leaves.
- Rinse the white beans.
- Assemble the white bean salad.