These easy, herb-filled mini baked Persian Fritattas are great for breakfast, brunches and lunches.
As much as I enjoy a long, leisurely meal, reality is most days don’t permit for as much pottering around in the kitchen as I’d like. When it comes to breakfast, a simple smoothie, a homemade energy bar and mini baked Persian Frittatas are my go-to choices when I need to head out in a hurry.
Mini baked Persian Frittatas are an easy, no-stress solution to those harried and hurried weekday mornings. They take almost no time to throw together the night before and keep well in the fridge for days, making it super simple to just pop one in your mouth on the way out the door or stash a couple away in your cooler bag for lunch.
These little fresh herb Frittatas are inspired by a traditional Persian dish called kuku sabzi, an herb-filled Frittata-like dish that’s traditionally served for the New Year which falls on the first day spring.
What separates kuku sabzi from a Frittata however is the generous ratio of herbs to egg. Fresh herbs like cilantro, parsley, dill and chives or green onions make up the bulk of the dish with just enough egg added to hold it all together. What we’re talking about here is treating herbs like the main attraction, not the side show. Kuku is lighter and fluffier than a Frittata, and traditionally cooked in a skillet on the stove, then flipped and cooked until it develops a golden brown crust on both sides. What you end up with is a fluffy and tender center filled with fresh flavors that’s good served hot, cold or at room temperature, making it a favorite for any meal or occasion.
In the interest of time, I’ve streamlined the process somewhat, chopping the mountains of herbs in the food processor instead of by hand and making a bite-sized version made in a muffin tin that goes straight into the oven instead of having to stand over a hot stove while you wait for it to cook (they also keep their lovely green color this way).
These mini herb Persian Frittatas are great for more than just breakfast on-the-go though. Because they’re baked ahead of time, they’re great for brunches (like Easter or Mother’s Day), lunches and picnics too. I like mine with a big dollop of tangy yogurt on the side and simple leafy green salad. Double the recipe and you can easily feed a crowd.
Here’s to spring and all things green!