Kuku Esfenaj (کوکو اسفناج) — Persian Spinach Frittata with Mozzarella
A Persian-style spinach frittata with sautéed onion and garlic, gently spiced with nutmeg, then finished with melty mozzarella. Crisp edges and a tender center make it ideal for brunch, light lunch, or a hearty side.
Printable Recipe Card
Servings: 4 · Total: 45 min · Difficulty: easy
Ingredients (quick list)
- 400 g Fresh spinach leaves (washed and thoroughly dried)
- 180 g Yellow onion (finely diced)
- 12 g Garlic (minced (about 3 cloves))
- 30 ml Olive oil (divided)
- 6 g Fine salt (divided)
- 1 g Ground black pepper (about 1/2 teaspoon)
- 0.5 g Ground nutmeg (about 1/4 teaspoon)
- 6 Large eggs (room temperature)
- 150 g Low-moisture mozzarella cheese (coarsely grated)
Steps (summary)
- Preheat the oven to 200°C / 390°F with a rack in the middle. Heat 15 ml olive oil in a 24 cm (10-inch) oven-safe nonstick or we…
- Add minced garlic and cook 30–45 seconds until fragrant, reducing heat if it browns. Add spinach in 2–3 batches, stirring each…
- In a separate bowl, whisk eggs for 30–45 seconds until uniform and slightly frothy. Whisk in remaining 4 g salt, black pepper,…
- Wipe the skillet clean if needed, then heat remaining 15 ml olive oil over medium heat for 1 minute. Pour in the egg mixture an…
- Transfer the skillet to the oven and bake 10–12 minutes at 200°C / 390°F until the center is just set (it should not jiggle whe…
Cultural Background
Kuku is a well-known Iranian egg-and-herb dish often served for breakfast, brunch, or as a light meal. It commonly features greens and aromatics, and modern home cooks may add cheeses or different seasonings while keeping the familiar crisp-edged, tender-centered style.
Equipment
💡 Tips
- Dry spinach well before cooking and squeeze after wilting; excess water is the main cause of a watery frittata.
- For clean slices, let the kuku rest at least 8 minutes so the eggs finish setting from carryover heat.
- If your mozzarella is very salty, reduce the salt by 1 g and season to taste after baking.
- Use an oven-safe skillet; if you do not have one, cook on the stove until edges set, then transfer to a lightly oiled baking dish and bake.
⚠️ Common Mistakes
❌ Skipping the squeeze step after wilting the spinach
💡 Why: Spinach holds a lot of water, which releases during baking and makes the kuku soggy and prone to cracking
✅ Fix: Cool the spinach briefly, then squeeze firmly by hand or in a clean towel until very dry before mixing with eggs
❌ Overbaking until the center is dry
💡 Why: Eggs continue cooking from residual heat, and overbaking leads to a rubbery texture
✅ Fix: Bake just until set with no jiggle, then rest 8–10 minutes; broil briefly only for color
❌ Using a pan that sticks or is not oven-safe
💡 Why: Sticking tears the edges and an unsafe handle can be damaged in the oven
✅ Fix: Use a well-seasoned cast-iron or oven-safe nonstick skillet; otherwise transfer to a lightly oiled baking dish before baking
🧊 How to Store
Cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 3 days. Reheat slices in a 175°C / 350°F oven for 8–10 minutes or in a covered skillet over low heat for 4–6 minutes. Freezing is possible up to 2 months; thaw overnight in the refrigerator before reheating.
📅 Make Ahead
Sauté and squeeze the spinach-onion mixture up to 2 days ahead; refrigerate airtight. When ready to cook, whisk eggs, combine, and bake. Fully baked kuku can be cooled, refrigerated, and reheated in the oven for best texture.
🍽️ Pairs Well With
- Flatbread or toasted bread
- Tomatoes and cucumbers with lemon and olive oil
- Plain yogurt or strained yogurt
- Pickles and fresh herbs
Regional Variations
- Tehran-style home cookingOften cooked in a skillet with a thicker layer and served in wedges, sometimes with a simple salad and yogurt for a quick meal.
- Northern Iran (Caspian region) inspiredGreens-forward versions may include more leafy herbs alongside spinach and are sometimes cooked a bit thinner for extra crispness at the edges.
Ingredients
- 400 gFresh spinach leaves (washed and thoroughly dried)
- 180 gYellow onion (finely diced)
- 12 gGarlic (minced (about 3 cloves))
- 30 mlOlive oil (divided)
- 6 gFine salt (divided)
- 1 gGround black pepper (about 1/2 teaspoon)
- 0.5 gGround nutmeg (about 1/4 teaspoon)
- 6Large eggs (room temperature)
- 150 gLow-moisture mozzarella cheese (coarsely grated)
🔄 Substitutions
- Low-moisture mozzarella cheese→ Scamorza or mild provolone
- Fresh spinach leaves→ Frozen chopped spinach
- Olive oil→ Neutral oil (sunflower or canola)
Instructions
- 1
Preheat the oven to 200°C / 390°F with a rack in the middle. Heat 15 ml olive oil in a 24 cm (10-inch) oven-safe nonstick or well-seasoned cast-iron skillet over medium heat for 2 minutes. Add onion with 2 g salt and cook 6–8 minutes, stirring, until soft and lightly golden.
- 2
Add minced garlic and cook 30–45 seconds until fragrant, reducing heat if it browns. Add spinach in 2–3 batches, stirring each batch to wilt before adding more. Cook 3–5 minutes total until fully wilted and most moisture has evaporated. Transfer to a bowl and cool 5 minutes, then squeeze firmly to remove excess liquid.
- 3
In a separate bowl, whisk eggs for 30–45 seconds until uniform and slightly frothy. Whisk in remaining 4 g salt, black pepper, and nutmeg. Fold in the squeezed spinach-onion mixture until evenly distributed, then fold in 100 g of the mozzarella, reserving 50 g for the top.
- 4
Wipe the skillet clean if needed, then heat remaining 15 ml olive oil over medium heat for 1 minute. Pour in the egg mixture and spread into an even layer. Cook 3–4 minutes until the edges set and turn slightly golden; run a silicone spatula around the rim to prevent sticking. Sprinkle the reserved 50 g mozzarella evenly on top.
- 5
Transfer the skillet to the oven and bake 10–12 minutes at 200°C / 390°F until the center is just set (it should not jiggle when the pan is gently shaken). For a browned top, broil on high for 1–2 minutes, watching constantly. Rest 8–10 minutes before slicing into 4 wedges.
🪪 Recipe Passport
Cultural Background
Kuku is a well-known Iranian egg-and-herb dish often served for breakfast, brunch, or as a light meal. It commonly features greens and aromatics, and modern home cooks may add cheeses or different seasonings while keeping the familiar crisp-edged, tender-centered style.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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