Persian Kuku Sabzi (low FODMAP)

10 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 2 - 4 • Ok to make-ahead: Steps 1 - 2

A Kuku is a Persian-style frittata that is often served at Nowruz, the Persian New Year. Sabzi means herbs (or greens), and you can use any tender greens you may have on hand. It takes only a few minutes to make and it turns into a beautiful, nourishing vegetarian dish that can be served as an appetizer, side, or main. Kuku Sabzi is delightful at room temperature so consider making it ahead of time. It’s especially delicious with a dollop of plain lactose-free yogurt or sour cream.

Ingredients

3 large eggs, beaten

2 teaspoons gluten-free flour

1/4 teaspoon turmeric

1/2 teaspoon Kosher salt

Freshly ground black pepper

2 cups finely-chopped tender greens (I used baby spinach, cilantro, and green onions (green part only)

You could also use: Chives, dill, parsley, taragon, basil, or any other tender green you have on hand

3 tablespoons chopped walnuts (optional)

3 tablespoons crumbled feta cheese

1 tablespoon butter

Lactose-free plain yogurt or sour cream, for serving (optional)

Directions

(1) Preheat oven: to 400 degrees F.

(2) Wash and chop ingredients: Wash and finely chop the greens and then chop the walnuts. Set aside.

Make-ahead note: At this point, you may set aside your chopped ingredients until you’re ready to cook the Kuku Sabzi.

(3) Combine the ingredients: Whisk together the eggs, flour, turmeric, salt, and black pepper. Whisk in the herbs, chopped walnuts (if using), and feta crumbled.

(4) Cook the Kuku: Heat the butter in an 8-10" oven-safe skillet over medium heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook on the stove until the eggs start to set around the edges of the skillet, about 2 minutes. Place the skillet in the oven and bake until the eggs are completely set (about 5 minutes). To test, cut a small slit in the center. You want your knife to come out clean.

(5) Plate and Serve: Cut into wedges and serve hot or at room temperature as an appetizer, lunch, or dinner. Especially delicious with a dollop of lactose-free plain yogurt or sour cream.

Eat and enjoy every bite because you can!

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