Mushroom Spinach Red Pepper KuKu served on the table
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Mushroom Spinach Red Pepper Kuku

Mushroom spinach red pepper kuku is an inspired version of the Persian style Frittata. It is totally packed with nutrients and flavor. The taste of this dish is reminiscent of a quiche but without the high calories. It works well as a side dish, a snack, for a brunch or just about anytime of the day.
Course Breakfast, Brunch, Side Dish
Cuisine Persian
Keyword Baked Frittata, Kuku, Mushroom Frittata
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 wedges
Calories 110kcal
Author Roxana Begum

Ingredients

  • 3 cups mushrooms sliced
  • 3 cups spinach baby leaf
  • 1/2 cup bell pepper red, sliced
  • 2 cloves garlic peeled, grated
  • 3 tablespoons olive oil
  • 1 tablespoon butter (or ghee)
  • 4 eggs large
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 1 teaspoon Advieh (Persian spice mix)
  • 1/4 teaspoon saffron (ground and dissolved in 1 tbsp hot water)
  • 1/4 teaspoon turmeric
  • 1 tablespoon all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons feta cheese crumbled, optional
  • 2 tbsp green onions or chives, chopped

Instructions

  • Preheat oven to 350º F.
  • Heat 1 tbsp oil in a 10 inch cast iron skillet. Sauté mushrooms for a few minutes until they start releasing the juices, then add the sliced red bell pepper and garlic.
  • Continue to sauté until the vegetables are cooked, but still crisp and holding shape. Add the spinach and sauté until it starts to wilt.
  • Transfer the sautéed vegetables to another pan and let drain any juices.
  • In a separate bowl beat the eggs very well with salt, pepper, advice spice mix, saffron, turmeric, flour and baking powder.
  • Add the sautéed vegetables to the eggs and mix. Adjust the seasoning as per taste.
  • Add 2 tbsp olive oil to the cast iron skillet and place in the oven. Let it heat for 5 minutes. Then pour the egg-vegetable mixture.
  • Sprinkle the crumbled feta cheese on the top, if using it. Bake the mushroom spinach red pepper kuku uncovered for 15-20 minutes.
  • Remove the skillet from the oven and add 1 tbsp butter and sprinkle the chopped green onions or chives.
  • Return the skillet to the oven and bake for another 5-10 minutes, until the kuku turns golden brown on the top.
  • Cut the kuku in 8 wedges. Serve in skillet or unmold with the help of a knife and serve in a separate dish.
  • May be served with bread and yogurt if desired. Enjoy the Mushroom Spinach Red Pepper Kuku!

Notes

Persian spice mix (Advieh) recipe is on the blog. Ready made advieh is available at Persian or middle eastern grocery stores or online.
May use a middle eastern or Mediterranean mixed spice as a substitute.

 

NUTRITION FACTS

 

Servings: 8

Serving Size: 1/8th of Kuku

 
Calories 110, Total Fat 9 g (Saturated Fat 2.4 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 5.1 g), Cholesterol 110 mg, Sodium 253 mg, Potassium 206 mg, Phosphorus 94 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Sugars 1 g, Protein 5 g
 

Nutrition

Serving: 0g | Calories: 110kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%