Frittate are not new to our table. In fact, I make it at least once a week for a quick protein that uses whatever vegetables I have in the fridge. But this version - kuku sabzi - is made exotic with aromas of roasted nuts and heady rose petals. I still had a few fresh petals from our candied rose petals project. Thanks, Belle, again for the bounty from your rosebushes!
- olive oil
- 1/2 C pistachios (traditionally walnuts are used)
- 2 t rose petals (dried is fine, I used fresh)
- 1 T minced garlic
- 2 C fresh herbs (I used dill and parsley)
- 2 C baby greens
- 1 bunch scallions, finely chopped
- freshly ground salt
- freshly ground pepper
- 9 eggs
Preheat the oven to 350 degrees F. Butter your baking dish.
In a large skillet heat a splash of olive oil. Add in the pistachios, garlic, and rose petals. Heat, gently, until the petals wilt and the nuts are softened. Stir in the scallions and season with salt and pepper.
In a large mixing bowl, whisk the eggs together. Fold in the herbs and greens, making sure that the greens are completely coated in eggs. Add in the nuts and petals. Spoon into prepared pan.
Bake, covered in foil, for 40 minutes. Uncover and bake for an additional 5-10 minutes. Serve hot.