Breakfast

Kuku Sabzi

Name: Kuku Sabzi
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 5 large, about 275 g Egg; 150 g Spinach; 60 g Spring onion; 20 g Walnuts; 2 tsp (10 g) Olive oil; A large bunch, finely chopped Fresh parsley; A large bunch, finely chopped Fresh coriander; A small bunch, finely chopped Fresh dill; Half a teaspoon Ground turmeric; To taste Salt; To taste Black pepper

The Persian herb frittata: more green than egg, with spinach, spring onion, a pile of soft herbs, turmeric and walnuts. 21 g of protein for 335 kcal a half.

Calories: 335kcal
Protein: 21g
Fat: 25g
Carbs: 4g

Per serving, makes 2. 20 minutes of work. Published 8 September 2026.

Allergens

Eggs
Tree nuts

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Kuku Sabzi, plated and ready to serve. — The finished recipe. Kuku Sabzi

Ingredients 1 to 6 for kuku sabzi arranged separately on a dark worktop. — Ingredients 1 to 6. 5 large, about 275 g Egg. 150 g Spinach. 60 g Spring onion. 20 g Walnuts (Roughly chopped. They are the crunch and also 138 kcal of the pan.). 2 tsp (10 g) Olive oil. A large bunch, finely chopped Fresh parsley

Ingredients 7 to 11 for kuku sabzi arranged separately on a dark worktop. — Ingredients 7 to 11. A large bunch, finely chopped Fresh coriander. A small bunch, finely chopped Fresh dill. Half a teaspoon Ground turmeric. To taste Salt. To taste Black pepper

Kuku Sabzi, preparation step 1: Wilt the spinach in a dry pan, squeeze it dry and chop it. Mix with all the herbs and the sliced spring onion. There should be far more green than seems reasonable. — Step 1. Wilt the spinach in a dry pan, squeeze it dry and chop it. Mix with all the herbs and the sliced spring onion. There should be far more green than seems reasonable.

Kuku Sabzi, preparation step 2: Beat the eggs with the turmeric, salt and pepper, and stir in the greens and walnuts so everything is coated but only just. — Step 2. Beat the eggs with the turmeric, salt and pepper, and stir in the greens and walnuts so everything is coated but only just.

Kuku Sabzi, preparation step 3: Heat the oil in a 20 cm non-stick pan over a medium-low heat, pour the mixture in and cover. Cook for ten minutes until the base is deep green-brown and the top is nearly set. — Step 3. Heat the oil in a 20 cm non-stick pan over a medium-low heat, pour the mixture in and cover. Cook for ten minutes until the base is deep green-brown and the top is nearly set.

The finished kuku sabzi. — Step 4. Slide onto a plate, flip back into the pan and cook the other side uncovered for four minutes. Cut into wedges. It is eaten warm or cold.

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Ingredients

Egg5 large, about 275 g
Spinach150 g
Spring onion60 g
Walnuts20 g
Roughly chopped. They are the crunch and also 138 kcal of the pan.
Olive oil2 tsp (10 g)
Fresh parsleyA large bunch, finely chopped
Fresh corianderA large bunch, finely chopped
Fresh dillA small bunch, finely chopped
Ground turmericHalf a teaspoon
SaltTo taste
Black pepperTo taste

Method

Wilt the spinach in a dry pan, squeeze it dry and chop it. Mix with all the herbs and the sliced spring onion. There should be far more green than seems reasonable.
Beat the eggs with the turmeric, salt and pepper, and stir in the greens and walnuts so everything is coated but only just.
Heat the oil in a 20 cm non-stick pan over a medium-low heat, pour the mixture in and cover. Cook for ten minutes until the base is deep green-brown and the top is nearly set.
Slide onto a plate, flip back into the pan and cook the other side uncovered for four minutes. Cut into wedges. It is eaten warm or cold.

Worth knowing

Serves two. The herbs are not garnish here; the bunches from a supermarket are the right size, and use all of them, stalks and all.
Five eggs across two people is what keeps this under 350 a half. It is closer to a green cake than an omelette, which is what it is meant to be.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.