6 eggs, beaten
1 tbsp flour
1 1/8 tsp salt, divided
½ tsp black pepper, plus 1/8 tsp, divided
½ tsp baking powder
½ tsp cumin
½ bunch Swiss chard with stems, diced
1 broccoli stalk (hard outside layer
(removed), shredded
1 carrot, shredded
2 tsp olive oil, divided
2 russet or Yukon Gold potato skins
(If you haven’t already eaten the potatoes,
place them in a bowl of water, refrigerate,
and cook within 24 hours)Vegetable kuku
with potato crispies
SERVES 6
“Kuku is like the Persian version of
a frittata. Or maybe a frittata is the Italian
version of kuku? Either way, this is a
delicious way to use produce bits that people
often throw away–potato skins, broccoli
stalks, chard stems–and turn them into
something special.”
Heat oven to 400°.
In a bowl, whisk together eggs, flour, 1 tsp
salt, ½ tsp black pepper, baking powder,
and cumin. Add Swiss chard, broccoli stalk,
and carrot; stir until evenly combined.
Grease a 9-inch baking dish with 1 tsp oil.
Add egg-and-vegetable kuku mixture to
dish, and use a spoon or potato masher
to flatten mixture so that a thin layer of
egg rises to the top.
In another bowl, toss potato skins with
remaining 1 tsp oil, 1/8 tsp salt, and 1/8 tsp
black pepper. Lay the potato skins in a
single layer on a baking tray lined with
parchment paper.
Bake kuku and potato skins until eggs are
set and potatoes are as crispy as chips, 30
minutes. Top kuku with potato crisps. Serve
on its own, or inside a pita with hummus.From chef Eddie McNamara,
author of Toss Your Own Salad
nutritional info 115 calories per serving,
6 g fat (2 g saturated), 7 g carbs, 2 g fiber,
8 g protein, 577 mg sodiummg sodiumdecember 2017 / january 2018yogajournal.com.sg