Ever heard of a frittata’s more vibrant, herb-loaded cousin? Meet Kuku, a stunning Persian egg dish that’s absolutely packed with greens. Our version takes a seasonal twist, pairing sweet, tender butternut squash with earthy kale and spinach. Brightened with a zip of lemon zest and a salty sprinkle of feta, this dish is as beautiful as it is delicious. It’s a one-pan wonder that’s perfect for a weekend brunch, a healthy lunch, or even cut into small squares for an elegant appetizer. Plus, it’s naturally gluten-free! Get ready to fall in love with your new favorite egg bake.
Ingredients
• 1 Tbs. olive oil, divided
• 8 oz / 2 cups butternut squash, cut into ½-inch cubes
• 1 medium leek, thinly sliced
• 5 oz / 5 cups baby kale
• 5 oz / 5 cups baby spinach
• 8 large eggs
• 1 Tbs. grated lemon zest
• 3 Tbs. crumbled feta cheese
• Fresh cilantro leaves, for sprinkling
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 400°F / 200°C.
2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the butternut squash, season with salt and pepper, and cook for 4 minutes, stirring occasionally, until it begins to soften. Reduce the heat to medium, add the sliced leek, and cook for another 4 minutes.
3. Add the kale and spinach to the skillet in batches. Cook, stirring frequently, for 3 to 5 minutes until all the greens are completely wilted.
4. In a separate bowl, whisk the eggs with the lemon zest and a pinch of salt and pepper. Pour the egg mixture over the wilted greens in the skillet. Reduce the heat to medium-low and cook for 2 minutes, using a spatula to gently move the vegetables around so the egg is evenly distributed and just begins to set at the bottom.
5. Sprinkle the crumbled feta over the top of the kuku. Transfer the entire skillet to the preheated oven and bake for 8 to 10 minutes, or until the eggs are fully set and just cooked through. Carefully remove from the oven and let it cool for about 10 minutes before sliding it onto a platter. Garnish with fresh cilantro, cut into squares, and serve warm or at room temperature.
Nutritional Information
• Nutrition Information
• Note: Nutrition information is estimated and may vary.
• Calories: 256
• 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
Pro Tips
• After wilting the spinach and kale, squeeze out any excess water before adding the eggs. This is the key to preventing a soggy kuku.
• Use a well-seasoned cast-iron or other oven-safe skillet to go seamlessly from stovetop to oven. This creates a beautiful crust.
• Keep a close eye on the kuku in the oven. Pull it out when the center is just set (a slight wobble is okay) to ensure a tender, not rubbery, texture.
• Feel free to swap the greens! Swiss chard or beet greens would also be delicious. For extra flavor, add a pinch of turmeric or a ½ teaspoon of ground cumin to the eggs.
FAQ
Q: Can I make this kuku recipe vegan
A: This recipe’s structure relies heavily on eggs. For a vegan alternative, you could experiment with a chickpea flour batter mixed with plant-based milk, black salt (kala namak) for an ‘eggy’ flavor, and nutritional yeast. Replace the feta with a high-quality vegan feta or toasted walnuts for a salty crunch.
Q: Is this butternut squash kuku a good source of vegetarian protein
A: Yes, this is an excellent high-protein vegetarian meal. Each serving contains approximately 17 grams of protein, primarily from the eight large eggs and the feta cheese, making it a very satisfying and nutritious option for any meal.
Q: How do I store leftover kuku for vegetarian meal prep
A: Leftover kuku is perfect for meal prep. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold, at room temperature, or gently reheated, making it a convenient and healthy lunch or snack.
Q: What other vegetarian ingredients can I add to this kuku
A: This recipe is very versatile. For more flavor and texture, consider adding a half cup of chopped walnuts or barberries (zereshk) for a traditional Persian touch. You can also add other vegetables like mushrooms or bell peppers, sautéing them along with the leeks.
