The Jewish Chronicle
Butternut, leek and spinach kuku
This colourful vegetable Persian egg frittata is so healthy that you won’t feel guilty if you eat it the whole thing on your own!
Serves: 2 - 4
5 tbsp olive oil
1 small (or ½ medium) butternut squash, cut into 1cm cubes
One medium leek, thinly sliced 250g baby spinach
30g parsley chopped
12 large eggs
50g dried cranberries Salt, pepper
1 tbsp sumac
Feta cheese, optional
Heat 3 tbsp of olive oil over a medium-high heat in a nonstick deep pan. Add the diced squash and cook for 5 minutes stirring regularly, until it starts to soften.
Add the leek and cook another 5 minutes, stirring frequently, until the leek has softened.
Add the spinach and cook for another 5 minutes, stirring until the leaves are reduced then leave to cool to room temperature. If you want to cool food quickly, put the bowl on top of a freezer pack.
Crack the eggs into bowl large enough to hold all the ingredients. Add salt and pepper and the sumac. Stir in the cooked vegetable mixture to combine.
Add the parsley and dried cranberries and mix gently.
Warm the pan over medium heat with 2 tablespoon of olive oil. Gently pour in the egg and vegetable mixture. Reduce the heat to low and cook until the eggs are set on the bottom. It might take at least 20 minutes as you have a large quantity of eggs. The bottom of the dish needs to be set completely before Perfect for picnics turning onto a serving plate.
It is best to use an oven to table plate as you might want to prepare the kuku in advance and then warm it. You can sprinkle feta cheese over it before serving.
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