Kuku is a Persian herb frittata; we have added spring onions and feta for a little extra deliciousness. This is great served with a tomato relish or mustard pickle and you can even add crispy bacon or sausages on the side if you desire.
Pre-heat an oven grill to high.
In a large mixing bowl, add eggs, baking powder and turmeric, season to taste and whisk well to combine. Add in coriander, parsley, dill and spring onions, whisk to combine again.
Heat oil in a cast iron skillet over medium-low heat. Pour in the egg mixture and cook until the bottom is just set, about 8-10 mins. Sprinkle over the crumbled feta and place under the pre-heated grill until top is set and dark golden brown, about 3-5 mins.
Let cool slightly before dividing and serving sprinkled with extra feta, spring onions and dill.
6 large eggs
1 teaspoon baking powder
1⁄2 teaspoon ground turmeric
1 cup fresh coriander, leaves and fine stems, finely chopped
1 cup fresh Italian parsley, leaves picked, finely chopped
8g fresh dill, finely chopped, plus extra for serving
1 bunch spring onions, root trimmed, white and green part, finely sliced, reserve a little for serving
2 tablespoons cooking oil
100g Ziria PDO goat and sheep feta, plus extra for serving