Persian Zucchini Frittata

Name: Persian Zucchini Frittata
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 2
Cuisine: Iranian
Ingredients: 4 eggs, beaten with 2 Tbsp water and a pinch of kosher salt; ¾ cup [150 g] Cooked rice; 4 eggs, beaten with 2 Tbsp water and a pinch of kosher salt; 4 eggs, beaten with 2 Tbsp water and a pinch of kosher salt; Pomegranate seeds for garnish (optional); 2 Tbsp minced fresh flat-leaf parsley; 1 small red onion, thinly sliced; 2 Tbsp olive oil; 1 garlic clove, minced; One 2- in [5- cm] knob fresh ginger, peeled and minced; Two 6- in [15- cm] zucchini, grated; ½ tsp ground turmeric; Kosher salt and Freshly ground black pepper; Kosher salt and Freshly ground black pepper

Preparation info

Serves
2

Difficulty
Easy
Ready in
50 min

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Turmeric, grated zucchini, and caramelized red onion add Middle Eastern flair to this easy-to-make weeknight staple. By the way, it’s worth buying a pomegranate just for this dish. The little ruby seeds add fun in the way of color, pop, and bright acidity to this simple yet decadent weeknight meal.

Ingredients

2 Tbsp olive oil
1 small red onion, thinly sliced
One 2- in [

Asia
Middle East
Iran
Persia
Dinner
Supper
Main course
Leftovers
Gluten-free
Vegetarian
Winter
Autumn

Method

Place an oven rack in the second highest position and preheat the broiler.
Heat a 12-in [30.5-cm] oven-safe skillet over medium-high heat, and add the olive oil. When the oil shimmers, add the onion and sauté until it begins to soften, about 2 minutes. Turn the heat to medium and cook, stirring every now and then, until the onion browns, about 6 minutes. Stir i