Kuku Gerdu with a Twist

Ingredients

• 6 large eggs 6 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 tablespoons hot water 2 tablespoons hot water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 4 cups (120g) fresh spinach, chopped 4 cups (120g) fresh spinach, chopped
• 1/2 cup (15g) fresh parsley, chopped 1/2 cup (15g) fresh parsley, chopped
• 1/2 cup (15g) fresh cilantro, chopped 1/2 cup (15g) fresh cilantro, chopped
• 1/4 cup (10g) fresh dill, chopped 1/4 cup (10g) fresh dill, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 14g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the saffron threads and hot water. Let it steep for 10 minutes.
3. 3.
   In a large mixing bowl, whisk together the eggs and milk until well combined.
4. 4.
   Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
6. 6.
   Remove the skillet from heat and let the spinach mixture cool slightly.
7. 7.
   In the meantime, add the saffron-infused water, chopped herbs, salt, and black pepper to the egg mixture. Mix well.
8. 8.
   Once the spinach mixture has cooled, add it to the egg mixture and stir until evenly distributed.
9. 9.
   Grease a baking dish with olive oil and pour the egg and spinach mixture into it.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the frittata is set and golden on top.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, crush them slightly before steeping in hot water.
• Fresh herbs — Make sure to wash the herbs thoroughly and pat them dry before chopping to remove any excess moisture.

Tips & Tricks

• For added flavor, you can sprinkle some crumbled feta cheese on top of the frittata before baking.
• Serve the frittata with a dollop of Greek yogurt and a side of fresh salad for a complete meal.
• Feel free to experiment with different combinations of herbs based on your preference.

Serving advice

Serve the saffron-infused spinach and herb frittata warm or at room temperature. It can be enjoyed as a main dish for brunch or a light lunch. Cut it into wedges and garnish with a sprinkle of fresh herbs for an attractive presentation.

Presentation advice

To enhance the presentation, you can garnish the frittata with a few saffron threads on top. Serve it on a platter with a colorful salad or fresh fruit on the side for a visually appealing spread.