Kuku-ye Loobia Sabz (کوکو لوبیا سبز) — Persian Green Bean Frittata

• 350 gGreen beans, trimmed and cut into 1 cm pieces (Fresh or frozen; if frozen, do not thaw)
• 120 gCarrot, peeled and diced 5 mm (About 1 medium)
• 150 gRed bell pepper, diced 1 cm (About 1 medium)
• 250 gTomatoes, seeded and diced (About 2 medium; remove watery seeds for a firmer kuku)
• 6 largeEggs (Room temperature for better binding)
• 1 tspSea salt (Adjust to taste)
• 0.5 tspBlack pepper, freshly ground (Adjust to taste)
• 3 tbspOlive oil (Divided for sautéing and pan-frying)

Instructions

1. 1

   Prep the vegetables for even cooking: trim and cut the green beans into 1 cm pieces, dice the carrot to about 5 mm, and dice the bell pepper to 1 cm. Seed and dice the tomatoes to reduce excess moisture. Set everything near the stove so the sautéing moves quickly and evenly.

2. 2

   Heat 2 tablespoons olive oil in a 24 cm nonstick skillet over medium heat for 1 minute. Add the carrots and sauté for 4 minutes, stirring often. Add the green beans and cook 6–8 minutes until bright and just tender. Stir in the bell pepper and cook 3 minutes until slightly softened.

3. 3

   Add the diced tomatoes to the skillet and cook 4–6 minutes, stirring, until most of the liquid evaporates and the mixture looks glossy rather than watery. This step prevents a soggy center. Turn off the heat and spread the vegetables in the pan for 2 minutes to cool slightly before adding eggs.

4. 4

   In a bowl, whisk the eggs with sea salt and black pepper for 45–60 seconds until the whites and yolks are fully blended and slightly foamy. Pour the egg mixture evenly over the warm vegetables. Use a spatula to gently lift and fold once or twice so the eggs coat the vegetables without breaking them down.

5. 5

   Return the skillet to medium-low heat. Drizzle the remaining 1 tablespoon olive oil around the edges if the pan looks dry. Cover with a lid and cook 10–12 minutes, until the edges are set and the center is mostly firm with only a slight wobble. Rotate the pan once halfway through for even heat.

6. 6

   To finish the top, uncover and cook 2 minutes to reduce surface steam. Flip the kuku: slide it onto a plate, invert the skillet over it, and carefully turn it back into the pan. Cook uncovered 4–5 minutes on medium-low until fully set. Rest 10 minutes, then slice into wedges or squares.