Kuku is an Iranian egg dish made with more greens than a frittata. It’s traditionally served in small squares warm or at room temperature.
YIELD: SERVES 4
1 Tbs. olive oil, divided
8 oz. butternut squash, cut into ½-inch cubes (2 cups)
1 medium leek, thinly sliced
1 5-oz. pkg. baby kale (5 cups)
1 5-oz. pkg. baby spinach (5 cups)
8 large eggs
1 Tbs. grated lemon zest
3 Tbs. crumbled feta cheese
Cilantro leaves, for sprinkling
- Preheat oven to 400°F.
- Heat oil in large skillet over medium-high heat. Add squash, and season with salt and pepper, if desired.
Cook 4 minutes, or until squash starts to soften, stirring occasionally. Reduce heat to medium, add leek, and cook 4 minutes more.
- Working in batches, add kale and spinach to skillet; cook 3 to 5 minutes, or until leaves are wilted, stirring frequently.
- Meanwhile, whisk eggs with lemon zest, and season with salt and pepper, if desired. Pour over wilted greens in skillet, reduce heat to medium-low, and cook 2 minutes, or until eggs begin to set on bottom, shifting vegetables around with spatula to distribute evenly.
- Sprinkle kuku with feta, and transfer to oven. Bake 8 to 10 minutes, or until eggs are just cooked through and fully set, 8 to 10 minutes. Slide kuku onto platter; cool about 10 minutes. Cut into small squares, sprinkle with cilantro, and serve.
Protein: 17 g
Total Fat: 15 g
Saturated Fat: 5 g
Carbohydrates: 16 g
Cholesterol: 378 mg
Sodium: 283 mg
Fiber: 5 g
Sugar: 3 g