Looking for an update to your brunch? This Persian Herb Frittata, or Kuku Sabzi, is the perfect choice! We’ve added a delicious Kohinoor twist with the addition of our award-winning Egg Curry Sauce!

Ingredients

6 eggs
1 Kohinoor Egg Curry Cooking Sauce
25g parsley
25g coriander
3 spring onions, chopped
30g dried cranberries
70g walnuts, chopped
1 tbsp self-raising flour
1 tbsp oil
Yoghurt, to serve

Method

  • Pre-heat the oven to 180˚C
  • Whisk the eggs and add the Kohinoor Egg curry cooking sauce and whisk throughly. Season with salt and pepper.
  • Chop the parsley, coriander, and spring onions. Add the cranberries and walnuts and then the flour. Mix well until flour coats all the ingredients.
  • Add these ingredients to the egg mixture.
  • In a large oven-friendly frying pan, add the oil on medium heat.
  • When the oil is hot, add the egg mixture and even out with a spatula.
  • Bake in the oven for 15-18 minutes, until the egg is fully cooked.
  • Let the frittata cool for 5 minutes in the pan before flipping out to serve with yoghurt.

Kohinoor Products

Kohinoor Egg Curry Cooking Sauce
A traditional Indian egg recipe that has found popularity in Bombay. This preparation combines onions, tomatoes, spices and cashew nuts in a rich and flavourful sauce.

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