Persian Herb Frittata with White Bean and Barberry Salad
This herb-laden frittata, known as kuku sabzi, is often part of the Persian New Year feast in the spring, but we love it anytime of year.
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Cooking tools:
- Skillet
- Stove
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
Ingredients
- 2 tablespoons barberries
- 1 organic red onion
- 1 tablespoon sherry vinegar
- 6 ounces organic spinach or other leafy greens
- 8 to 10 sprigs organic fresh flat-leaf parsley
- 4 eggs
- Sunbasket kuku sabzi seasoning blend (baking powder - fenugreek - dried dill)
- 1 cup cooked white beans
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