Persian Herb and Leek Frittata, Paleo Style

This recipe celebrates Muslim New Year, Norooz, at the March Equinox. Gather all the fresh greens and leeks you can find in your spring garden. Chop them fine, mix with eggs, spices, and you have Kuku sabzi, Persian Leek Frittata. It’s easy to make, like a green omelet with aromatic herbs. This is a very flexible recipe – use any leafy greens and herbs you have, including spinach, kale, chard, basil, etc. 

It’s worth the price to pay for real eggs. I’m tired of misleading terms like “natural” or “free-range”. My first step is to buy organic eggs, to avoid GMO-fed eggs with carcinogenic glyphosate. Step two is to look for pastured eggs which have some access to outdoors. So-called “free-range” eggs are a distant second choice, as indoor crowding is unhealthy and chickens may never see the light of day. 

Persian frittata is traditionally served with yogurt. Try my Homemade Coconut Yogurt, or easy-to-digest Redwood Farms Plain Goat Yogurt if you tolerate it. Can you say “Happy New Year” in Farsi? Sale No Mobarak!”  Makes one 10-inch frittata. Serves 4-6 people. 

Gather fresh greens from your garden or grocery.

Dice the leek, onion, and greens.

Saute the leek and onion until soft.

Whisk eggs, mix all ingredients together.

Cook on the stove top for 10 minutes, then place in the broiler for 1 minute to firm up the top. 

Cool for a few minutes, then slide onto a plate. Slice and enjoy!

Persian Herb and Leek Frittata, Paleo Style

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Ingredients

  • 5 tablespoons organic coconut oil or ghee, used in 2 parts
  • 1 medium onion, finely chopped
  • 1 medium leek, finely chopped
  • 6 large eggs, pastured organic if possible
  • 1 1/2 teaspoons unprocessed salt to taste
  • plenty of freshly ground black pepper
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 cup chopped green onions or chives
  • 1 cup finely chopped fresh dill, or 3 tablespoons dried
  • 1 cup finely chopped parsley

Instructions

  1. Melt 2 tablespoons coconut oil in a 10" non-stick skillet over medium heat. Cook onion and leek, stirring occasionally, until they begin to soften, but not brown 10–12 minutes. Transfer to a plate. Wipe out skillet and set aside.
  2. In a large mixing bowl, whisk together the eggs, salt, pepper, lemon juice, turmeric, cumin, and coriander. Add the onion mixture, green onions, dill, and parsley to the eggs, which will become thick and very green.
  3. Heat broiler. Melt the remaining 3 tablespoons coconut oil in your skillet over medium heat. Pour in the green egg mixture, spreading evenly across the pan. Cover and cook frittata on the stove until bottom is barely set, 8–10 minutes. Uncover and broil, watching carefully, until the top is set, about 1 minute. Let cool slightly, then slide out onto a serving plate. Enjoy!