Tuesday, April 8, 2014

Persian Kale and Potato Frittata (Kookoo Sabzi)

I was inspired to create this Kale and Potato Frittata by a traditional Persian recipe called Kookoo Sabzi. We serve Kookoo during the Persian New Year, and at funerals... I'm not really sure why that is... Anyways, it's a really nutrient rich dish that's super versatile to enjoy for breakfast, a snack, pre/post workouts, lunch, or dinner! You can eat it on the go - hot or cold, and it's quite easy to make.

You can easily make this a vegan recipe by substituting the egg whites with my tofu egg mixture. I'll post both versions below.

 


I mainly made this dish for Enrique, since he loves eggs for breakfast, and I'd love it if he'd pack some veggies in there somehow... So this was a perfect compromise. He loved it, phew!





My favorite apron, and view.


We packed some to go for our Sunday picnic by the Bay. 


Persian Kale and Potato Frittata (a spin off Kookoo Sabzi)
by Sarah Farsh April 8, 2014
  • 16 oz Organic, Cage-Free Liquid Egg Whites (or vegan egg mix below)
  • 2 cups frozen chopped kale (or leafy green of choice)
  • 1/2 cup fresh parsley, chopped
  • 1 sweet onion, chopped
  • Splash veggie stock
  • handful fresh spinach, chopped (or leafy green of choice)
  • 3 golden potatoes, boiled 
  • 1/4 cup almond milk
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 2 tsp kosher salt
  • pepper to taste
Preheat oven to 350˚. Dry saute  onions, adding veggie stock as needed. Add parsley, frozen kale, and spinach, saute well adding veggie stock when needed. Meanwhile, boil potatoes until tender (about 25 minutes). In a large bowl, combine eggs (or vegan egg mixture), almond milk and sautéed veggie mix, turmeric, garlic powder, salt and pepper together. Slice potatoes and add to the mix, gently combine all ingredients together - being careful not to break potatoes down. Poor mixture into a non-stick oven dish, square or circle. Bake for 45 - 60 minutes and enjoy. 

Vegan Egg Mixture:
  • 1 pack organic, firm tofu
  • 1 tsp turmeric
  • 1/2 cup almond milk
  • salt/pepper to taste
  • 1/2 cup nutritional yeast 
  • 1 tsp lemon juice
Blend all ingredients together in blender until smooth. 

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