Kuku Sabzi (Persian-Style Herb Frittata) Kit

What You Get

Red onion

Cilantro

Parsley

Dill

Eggs

Spinach

Crumbled feta cheese

Pita bread

Greek yogurt

What You'll Need

Salt

Olive oil

Step 1

Preheat the oven to 475°F. Slice half of the red onion, reserving the rest for another use (you should have about 1 cup). Roughly chop ⅓ cup each of the cilantro, parsley, and dill. In a small bowl, toss to combine. Crack 9 of the eggs into a large bowl and whisk to combine. Whisk in ¼ teaspoon salt and the herbs, reserving 1 tablespoon of the herbs for the yogurt.

Step 2

In a large cast-iron skillet or ovenproof pan over medium heat, warm 2 tablespoons olive oil. Add the red onion and sauté until soft, 5 minutes. Add the spinach and sauté until wilted, 2 minutes.

Step 3

Pour in the egg mixture. Sprinkle the feta over the top. Cook until the edges of the frittata are set, 3 minutes. Transfer the pan to the oven and bake until the middle is set, about 10 minutes longer, depending on the size of your pan.

Step 4

Meanwhile, wrap the pita in foil. During the last few minutes of baking, slide the pita into the oven to warm. Stir the remaining 1 tablespoon of herbs into the yogurt, mixing until combined.

Step 5

Let the frittata rest for a few minutes before cutting into wedges. Transfer the wedges to plates and dollop with the yogurt. Serve warm, with the pita bread on the side.