Kuku Rangi (کوکو رنگی) — Persian Colorful Vegetable & Cheese Frittata

• 160 gRed bell pepper (about 1 medium; cut into 2 cm strips)
• 160 gYellow bell pepper (about 1 medium; cut into 2 cm strips)
• 160 gGreen bell pepper (about 1 medium; cut into 2 cm strips)
• 30 mlOlive oil (2 tbsp, divided)
• 12 gGarlic (3 cloves, finely grated or minced)
• 10 mlWhite vinegar (2 tsp)
• 5 gFine sea salt (1 tsp, divided)
• 1 gBlack pepper (1/2 tsp, plus more to taste)
• 6 largeEggs (about 300 g without shells)
• 30 gParsley (finely chopped (about 1 packed cup leaves))
• 12 gFresh basil leaves (thinly sliced (about 1/2 packed cup))
• 150 gMozzarella cheese (low-moisture, coarsely grated)

Instructions

1. 1

   Char the peppers for smoky sweetness: heat a 25–28 cm (10–11 inch) oven-safe nonstick or well-seasoned cast-iron skillet over medium-high for 2 minutes. Add 15 ml (1 tbsp) olive oil, then the pepper strips. Cook 7–9 minutes, tossing every 60–90 seconds, until blistered and lightly blackened in spots but still slightly crisp.

2. 2

   Season and brighten the peppers: reduce heat to medium. Add the garlic and cook 30–45 seconds until fragrant, stirring constantly so it does not brown. Stir in the vinegar, 2 g (about 1/3 tsp) salt, and the black pepper. Cook 30 seconds to evaporate harsh acidity, then spread peppers into an even layer.

3. 3

   Mix the kuku base: in a bowl, whisk the eggs for 20–30 seconds until uniform and slightly foamy. Fold in the parsley, basil, mozzarella, remaining 3 g (about 2/3 tsp) salt, and 15 ml (1 tbsp) olive oil. Mix just until combined; overwhisking can make the texture tight instead of tender.

4. 4

   Cook gently on the stovetop: pour the egg mixture over the peppers, nudging peppers so they are evenly distributed and visible on top for a colorful finish. Cook on medium-low for 6–7 minutes, uncovered, until the edges set and the center is still slightly glossy and wobbly when the pan is shaken.

5. 5

   Finish and brown the top: move an oven rack 15 cm (6 inches) below the broiler and preheat broiler to high (about 260°C/500°F). Broil 2–4 minutes until the top is set and lightly browned, watching closely to prevent burning. Rest 5 minutes, then slice into 8 wedges and serve warm or at room temperature.