vegetable kuku with potato crispies
From chef Eddie McNamara, author of Toss Your Own Salad “Kuku is like the Persian version of a frittata. Or maybe a frittata is the Italian version of kuku? Either way, this is a delicious way to use produce bits that people often throw away―potato skins, broccoli stalks, chard stems―and turn them into something special.” 6 eggs, beaten 1 tbsp flour 1 1⁄8 tsp salt, divided ½ tsp black pepper, plus 1⁄8 tsp, divided ½ tsp baking powder ½ tsp cumin ½ bunch Swiss chard with stems, diced 1 broccoli stalk (hard outside layer removed), shredded 1 carrot, shredded 2 tsp olive oil, divided 2 russet or Yukon Gold potato skins (If you haven’t already eaten the potatoes, place them in a bowl of water, refrigerate, and cook within 24 hours) Heat oven to 400°. In a bowl, whisk together eggs, flour, 1 tsp salt, ½ tsp black pepper, baking powder, and cumin. Add Swiss chard, broccoli stalk, and carrot; stir until evenly combined. Grease a 9-inch baking dish with 1 tsp oil. Add egg-and-vegetable kuku mixture to dish, and use a spoon or potato masher to flatten mixture so that a thin layer of egg rises to the top. In another bowl, toss potato skins with remaining 1 tsp oil, 1⁄8 tsp salt, and 1⁄8 tsp black pepper. Lay the potato skins in a single layer on a baking tray lined with parchment paper. Bake kuku and potato skins until eggs are set and potatoes are as crispy as chips, 30 minutes. Top kuku with potato crisps. Serve on its own, or inside a pita with hummus.
NUTRITIONAL INFO 115 calories per serving, 6 g fat (2 g saturated), 7 g carbs, 2 g fiber, 8 g protein, 577 mg sodium