Persian Green Bean Frittata
 
 
A Persian inspired green bean frittata (based on the dish kookoo loobia sabz) made with finely chopped green beans and flavored with sumac. Great for any meal of the day.
Yield: 8 servings
Ingredients
  • 1 lb green beans, trimmed
  • ½ cup olive oil, divided
  • ½ onion, diced
  • kosher salt
  • 2 tsp + 1 tbsp sumac, divided
  • 6 large eggs
  • 1 small carrot, grated
  • 1 large garlic clove, minced
  • ½ red bell pepper, finely chopped
  • ¼ tsp freshly ground black pepper
Instructions
  1. Heat oven to 375F.
  2. Roughly chop the green beans and then place them in the bowl of a food processor. Pulse 15 times or until the green beans are finely chopped but not mushy. Set aside.
  3. Heat 3 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add the onion and saute until golden, about 12 minutes. Add in the green beans, 2 tsp sumac, and 1 tsp salt. Cook until the green beans are slightly cooked through, about 5 minutes. Transfer to a large bowl and set aside to cool.
  4. In a separate small bowl, whisk together the eggs, remaining 1 tbsp sumac, carrot, garlic, red pepper, and 1 tsp salt. Add in the green bean mixture a bit at a time and stir to combine.
  5. Spread the remaining ¼ cup olive oil in a 10-inch tart pan. Pour the batter into the pan and transfer to the oven. Bake for 30 minutes, or until set. Remove from the oven and cut into eight equal wedges. Drizzle 2 tbsp olive oil between the cuts. Bake for another 10 minutes, or until the frittata has set and the edges are crispy. Sprinkle with sumac before serving.
Notes
Recipe from Bottom of the Pot
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/04/persian-green-bean-frittata.html