Kuku is a traditional Iranian egg dish made with more greens than a frittata. Serve warm or at room temperature.
- 1 Tbs. olive oil, divided
- 8 oz. butternut squash, cut into 1/2-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
1 | Preheat oven to 400°F.
2 | 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.
3 | Working in batches, add kale and spinach to skillet; cook 3 to 5 minutes, or until leaves are wilted, stirring frequently.
4 | 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.
5 | 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.
- Calories: 171
- Carbohydrate Content: 11 g
- Cholesterol Content: 252 mg
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 11 g
- Saturated Fat Content: 3 g
- Sodium Content: 189 mg
- Sugar Content: 2 g