September is the time to get back to cooking. The flighty energy of summer is past, and the heat is lessening. Fall is a season of introspection, and in some traditions, it’s the start of the new year. Cooking is a wonderful accompaniment to going inward and beginning anew.
If you’d like an easy, flavorful, nutrient dense meal, look no further than today’s Meatless Monday recipe: kuku sabzi, a Persian version of a frittata loaded with fresh herbs. And when I say loaded, I mean it—unlike a frittata, where eggs feature prominently, greens are the main attraction in a kuku sabzi.
In summer, livin’ is easy for so many reasons, one of them most especially being our seasonal food choice options. For breakfast, we can grab some fruit, whip together a smoothie, or grind up a fresh cooling and energizing juice.
Breakfast, lunch, or dinner – frittatas are great any time of day. The best part is you can add whatever you like! Whether you only have a handful of herbs or are down to your last head of garlic, frittatas are the perfect way to utilize what's left in the kitchen. Traditionally an Italian dish, frittatas were whipped up with leftovers or what little remained in the fridge. The fact that the dish was fried, friggere, in a skillet is how it got its name. Usually served as a snack or appetizer, frittatas are easy to toss together to curb the appetite.