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
Persian-Style Vegetable Frittata
Everyone's looking to get more greens into their daily diet. We've got a vibrant, tasty and comforting frittata that's loaded with greens and flavour. Give this a shot in the dead of winter for some sunshine on your plate!
Persian-Style Vegetable Frittata
Prep time: 20 min
Total time: 1 hr
Serves: 6
2 cups (500 mL) Compliments Frozen Diced Butternut Squash or diced fresh (1/2-in./1-cm dice)
1 onion, diced
1/4 cup (60 mL) olive oil, divided
3/4 tsp (4 mL) salt, divided
2 cups (500 mL) packed Compliments Baby Spinach
1 cup (250 mL) packed Compliments Baby Arugula
8 eggs
1/2 cup (125 mL) finely chopped fresh parsley
1/4 cup (60 mL) finely chopped cilantro
2 tbsp (30 mL) finely chopped fresh chives, divided
1/2 tsp (2 mL) ground turmeric
Directions:
1. Preheat oven to 425˚F (220˚C). Toss together butternut squash, onion, 1 tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Arrange on parchment paper-lined baking sheet. Bake 18 to 20 min., or until squash is tender. Set aside to cool.
2. Reduce oven temperature to 400˚F (200˚C). Roughly chop the arugula. On stove, heat remaining oil in ovenproof 10-in. (23 cm) skillet set over medium heat. Cook spinach and arugula until wilted, about 2 min. Remove from heat.
3. In bowl, whisk together eggs, parsley, cilantro, 1 tbsp (15 mL) chives, turmeric and remaining salt. Stir in cooled squash and onion mixture.
4. Pour egg mixture mixture into skillet. Working quickly, evenly spread out the squash and wilted greens. On medium heat, cook 3 to 5 min., without stirring, until eggs start to set around edges. Transfer skillet to oven. Bake 12 to 15 min,. until centre of frittata is set. Sprinkle with remaining chives. Serve hot or at room temperature.
Tips:
• Serve with yogourt and flatbread.
• Use other greens such as baby kale.
• For sweet and savoury toppings, sprinkle with chopped dried apricots and toasted pistachios.
Always follow safe food handling instructions listed on the Health Canada website - Food Safety Tips
For more tasty recipes, visit: and don’t forget to subscribe for more how-to videos!
Connect with us:
Facebook:
Twitter:
Instagram:
Kookoo Sabzi - Persian Frittata (Kuku Sabzi)
Kookoo Sabzi is an omelet-style dish made of herbs and greens with just enough eggs to hold them together. Serve this Persian Frittata at your next brunch.
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
8 oz fresh spinach (chopped or baby spinach leaves)
1 medium yellow onion, diced
5 tbsp vegetable oil (divided)
1 1/2 cups cilantro, chopped (2 bunches typically, stems removed)
1 1/2 cups parsley, chopped (2 bunches typically, stems removed)
1/2 cup dill, chopped (1 bunch typically, stems removed)
1/4 cup walnuts, chopped
2 tbsp raisins
1 tbsp fenugreek leaves
1 tsp black pepper
1/2 tsp kosher salt
1/2 tsp turmeric
1 tsp baking powder
5 large eggs
Instructions
In an oven proof skillet over medium heat add 2 tablespoons of the oil. After a minute add the onion and cook for 8 minutes until translucent. Top with spinach and turn to cook for 2 minutes. Remove cooked onion and spinach from pan and set aside to cool. Discard any water left in the skillet.
Meanwhile chop herbs using sharp knife (do not use food processor, it releases too much water) and set aside.
In a large bowl whisk the eggs and add the herbs, walnuts, raisins, fenugreek, pepper, salt, turmeric and baking powder. Fold in the cooled onion and spinach (Note 1).
Wipe out the skillet and add remaining 3 tablespoon of the oil over medium high heat. When oil shimmers slightly, carefully add the herb egg mixture, and using a rubber spatula, pat down for an even top.
Cover and cook for 8-10 minutes, until just about set. Center will still be a little jiggly. Carefully run rubber spatula around rim to loosen. Place under broiler for 1-2 minutes to set and be ever so slightly light brown.
Serve warm or cold as is or with lavash bread, yogurt or cheese.
Notes
1. This mixture will be very thick, unlike a loose frittata or omelet mixture.
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Pinterest:
Instagram:
Facebook:
Email: kevin@silkroadrecipes.com
OUR AMAZING KUKU SABZI (Persian Herb Frittata) & MAST-O KHIAR (Persian Yogurt Cucumber Dish) RECIPE
SO HAPPY to announce the release of our first episode of SO YEMALI! Today, we share our family recipe for KUKU SABZI {Persian Herb Frittata} and MAST-O KHIAR {Persian Yogurt Cucumber Dish}.
KuKu Sabzi is the most popular kuku and is served traditionally at Nowruz, the Persian New Year’s Day along with herbed rice and white fish. The herbs symbolize rebirth and renewal. Everyone has their own kuku sabzi recipe and uses a variety of different herbs—we are excited to share our own creation. Baked in the oven, it’s a healthier take on a Persian classic bake. (RECIPE BELOW⬇️)
It’s all SO YEMALI????Tune in and ENJOY! With❤️, Solmaz & Guiti
KUKU SABZI RECIPE
Ingredients:
6 tbs olive oil
6 large eggs
2 cups finely chopped flat-leave parsley
2 cups finely chopped cilantro
1 cups finely chopped scallion
1 cup finely chopped dill
1 cup finely chopped baby spinach
1 heaping tbs dry fenugreek (optional)
¾ cup coarsely chopped walnuts (optional)
½ cup dry barberies (optional)
1 tbs all-purpose flour
1 tsp sea salt
1 tsp turmeric
½ tsp freshly ground pepper
Preheat oven to 350
Step 1
Cut the stems of herbs and top part of scallions and discard. Wash, spin dry and finely chop all the herbs with a sharp knife or in the food processor.
Step 2
Place the herbs in a large bowl, add the other ingredients and mix thoroughly with hand or a wooden spoon.
Step 3
Heat ¼ cup olive oil in a 9 inch non-stick skillet making sure all the sides are well coated. Pour in the herb mixture and level it with the back of spoon. Cook uncovered in the middle rack of the oven for 30 minutes. Remove from oven and brush the top of kuku with the remaining oil and place it back in the oven and cook for 10 more minutes or until it turns golden greenish brown!
Step 5
Remove the skillet from oven, let it cool down a few minutes, loosen the edges and unmold by turning it over to the serving platter. Cut into wedges and
garnish with radishes. Kuku sabzi is best served with salad Shirazi or garlic yogurt with a side of naan or pita bread.
Note: This kuku can be cooked on the stove top. In this way, heat the oil in a non-stick skillet and pour in the herb mixture and cook covered on low heat for about 20 minutes or until it is set and turned golden brown. Cut into wedges and turn the other side one by one to cook until both sides are golden brown adding more oil as needed.
MAST-O KHIAR RECIPE
Ingredients:
2 cups organic plain lowfat yogurt
2 cups English or Persian cucumbers, peeled and finely chopped
1/3 cup fresh dill, chopped
2 tablespoons fresh mint, chopped
2 small cloves garlic, pressed
Fine sea salt and pepper to taste
2 tablespoons raisins
Optional:
Finely ground rose petals (pinch) for garnish/decoration
Handful of walnuts to for a protein and fiber boost (converts this into a lunch nicely) (optional)
Step1
Combine cucumbers with yogurt.
Step2
Add dill, mint, pressed garlic, raisins, sea salt and pepper to taste. If using, add walnuts. Mix well with a spoon and serve garnished with cucumber slices and dill or rose petals if using.
Note: dried dill can be used if fresh dill not available (2 tablespoons)
Kuku Sabzi Persian Frittata Episode 6, How To Make Kuku Sabzi Herb Omelette, Taste of life vlog
kuku sabzi persian herb frittata, persian food, kuku sabzi recipe, persian, how to make kuku sabzi, iranian recipes, kookoo sabzi, sabzi, persian recipe, persian recipes, iranian recipe, how to make kookoo sabzi, kookoo sabzi recipe, iranian, frittata, persian frittata, omelet, persian food recipes, herb omelette, taste of life vlog, kookoo sabzi recipe farsi
#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.
You can follow me on :
FACEBOOK -
YOUTUBE:
INSTAGRAM -
For Business Inquiry : tasteoflife.naincy@gmail.com
if you liked this video and want to see more easy recipes, please do SUBSCRIBE! Its FREE!
See you in next video….Adios…
PARMESAN HERB ZUCCHINI RECIPE
recipe30.com (for full recipe)
So easy to make and truly makes this zucchini and Parmesan into a delight. Enjoy them on their own or as a side dish with your main meal. The Zucchini is also known as Courgette and belongs to the Cucurbita pepo specie such as squash or pumpkin. See my 30 second to 2 minute cooking videos.