HT Organics Frittata Recipe
Great days start with great breakfasts. This HT Organics® breakfast masterpiece will fuel your day.
Kuku (Persian Herb, Beef, and Potato Frittata)
Kuku (Persian Herb, Beef, and Potato Frittata) - Cooking Video Recipe #19 - Honest & Tasty
This isn’t quite a frittata, it’s not quite a quiche. It’s really in a league of its own and perfect for spring! Eaten hot or cold, kuku is awesome and super healthy!
For the full recipe with all the instructions and pretty pictures, click here!
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1 Russet Potato rinsed and cut in half
1 bunch Cilantro rinsed and stems removed
1 bunch Parsley rinsed and stems removed
1 bunch Green Onions rinsed, root tips removed, and cut into thirds
1 pound Ground Beef
1 Onion grated
3 ½ teaspoons Sea Salt divided
1 ½ teaspoons Black Pepper divided
1 ½ teaspoon Turmeric Powder divided
10 tablespoons ghee or beef tallow divided
5 cloves or half a head of Garlic, minced
⅓ cup dried Barberries Zereshk, rinsed really well and checked for possible grains of sand
1 tablespoon Dried Mint
1 tablespoon Dried Dill
¼ teaspoon Saffron ground and mixed into ¼ cup of hot water
1 tablespoon Cinnamon
9 Eggs
Music by Ben Sound
Kuku Sabzi Persian Frittata Episode 6, How To Make Kuku Sabzi Herb Omelette, Taste of life vlog
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#kukusabzi #kookoosabzi #persianrecipe #farsi #iranianRecipe
Kuku sabzi (Persian frittata) tend to have less eggs than the typical fritter or omelet. They can be slightly sweet with dates and dried rose, or savory, like the one below. Try not to be diverted from all the greens that are suggested for this recipe. You really can use whatever hearty greens and herbs you like. It’s the ideal clean-out-the-fridge recipe.
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???? Vegetarian and Nutritious Persian Frittata or Kookoo Sabzi (Easy Mode with spinach)
#shorts
you can also cook the mixture in the oven
#persianfood #cooking #recipes #vegetarian #spinachrecipe #kookoo
کوکو سبزی
Potatoes Frittata with Herby Yogurt #Nadarecipes
Ingredients:
To make the yogurt dressing
• 1 cup NADA low fat Greek yogurt
• 3 tbsp basil, chopped
• 2 tbsp fresh thyme
• 1 tsp sumac
• 1 tsp salt
• 8 eggs
• 2 tbsp olive oil
• ¼ cup green onions, thinly chopped
• 2 cups cooked potatoes, diced
• 1 cup asparagus, chopped
Directions:
1. Preheat oven to 180 degrees C / 350 degrees F, placing the rack in the middle.
2. In a small bowl, combine yogurt, basil, thyme, sumac and salt.
3. In a separate bowl, whisk eggs. Add half of the yogurt mixture.
4. Heat oil in a large cast iron, and sauté onions until soft. Add potatoes and stir for about 3 minutes. Add asparagus and cook, stirring occasionally.
5. Pour the egg mixture over the vegetables and tilt the skillet to make sure the eggs settle evenly inside. Cook for few minutes or until you see the eggs at the edges of the pan are beginning to set.
6. Transfer the pan in the oven and bake until the eggs are set, 7-10 minutes.
7. Cool in the pan for 5 minutes, then cut frittata into wedges and serve with remaining yogurt sauce alongside
#وصفات_ندى
#ندى
#ندى_حب_للطعم_الطازج
#Nadadairy
#Nada_recipes
#Nadarecipes
Summer Vegetable Frittata with Chef Kevin Belton
This recipe is available at
In this episode of Chef Kevin Belton’s Cooking Secrets he makes an easy, delicious one-pan brunch. Healthy seasonal vegetables are incorporated into an herbed egg base for a fabulous summer frittata that can go right to the table. The feta cheese and bacon give it sensational flavor—perfect for company or just a “Good Morning Saturday” breakfast.
The creole chef and host of the public television series “New Orleans Cooking with Kevin Belton” has been teaching the fundamentals of New Orleans cooking to appreciative audiences from around the world for over 20 years. Belton, who was recognized as one of the top Louisiana chefs by the American Culinary Federation, has been a featured chef and guest on numerous food programs including Emeril Live; Ready Set Cook; Live Love Lunch; Food Fighters; Taste of America; and Eating in the Bayou. In his public television series, Belton pulls back the curtain to show viewers that economy and simplicity are hallmarks of New Orleans’ flavorful cuisine. “Everybody says you make it look so easy, but I teach them that it is easy.”