Persian herb frittata with white bean and barberry salad

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

Mediterranean, Gluten-Free, Family-Friendly, Soy-Free, Diabetes-Friendly, Dairy-Free, Lean & Clean, Vegetarian, Carb-Conscious

2 Servings, 470 Calories/Serving

20 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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
  • Sun Basket kuku sabzi seasoning blend (baking powder - fenugreek - dried dill)
  • 1 cup cooked white beans
Ingredient IQ
The seasoning blend stirred into the eggs includes baking powder, which helps give the frittata a light and bouncy consistency. Baking powder reacts with the acids in eggs, releasing carbon dioxide that creates an effervescent, airy texture. This reaction is also what causes cakes to rise and gives soda water its signature bubbles.

Nutrition per serving

Calories: 470, Protein: 20g (40% DV), Fiber: 10g (40% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 350mg (117% DV), Sodium: 270mg (11% DV), Carbohydrates: 29g (10% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Eggs

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.

2

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 2 [4] eggs into a medium bowl. Using a fork or whisk, lightly beat until just blended. Working with 1 egg at a time, crack the remaining eggs and separate the whites from the yolks; carefully drop the whites into the bowl with the whisked eggs and the yolks into a small bowl. Save the yolks for another use. Using a fork or whisk, vigorously beat the egg whites and eggs until slightly fluffy and fully incorporated.
To the bowl with the whisked eggs, stir or whisk in the kuku sabzi blend. Stir in the spinach, remaining parsley, and finely chopped onion; season generously with salt and pepper.

3

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 platter; if desired, cut into wedges. Meanwhile, finish the salad.

4

Finish the white bean 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.

Serve

Top the frittata with the white bean and barberry salad and serve.
Kids Can!
  • Measure the onion.
  • Stir the onion and vinegar.
  • Strip the parsley leaves.
  • Rinse the white beans.
  • Assemble the white bean salad.