{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Herb and walnut kuku sabzi, baked in one pan",
 "description": "A green, herb-packed Persian baked omelet for breakfast: parsley, cilantro, dill and scallions held together by a little egg and walnuts, baked in one hot oiled pan and cut in wedges.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT50M",
 "recipeIngredient": [
  "5 cups (300 g) finely chopped fresh flat-leaf parsley",
  "1 cup (16 g) finely chopped fresh cilantro",
  "1 cup (8.9 g) fresh dill sprigs, finely chopped",
  "¾ cup (75 g) thinly sliced scallions, white and green",
  "3 large eggs (150 g)",
  "4 large egg whites (132 g)",
  "2 tbsp (11.5 g) chickpea flour",
  "¼ cup (29 g) chopped walnuts",
  "½ tsp (1.5 g) ground turmeric",
  "¼ tsp (0.6 g) black pepper",
  "¼ tsp (1.5 g) salt",
  "1 tbsp (13.5 g) olive oil, whisked into the eggs",
  "1 tbsp (13.5 g) olive oil, heated in the pan"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 375 °F with a rack in the middle. Put 1 tbsp of the oil in a 9-inch metal cake pan or oven-safe cast-iron skillet and set it in the oven to heat while you prep. The house keeps 375 °F at Boulder altitude (our kitchen practice: CSU Extension speaks only of oven-roasted meats)."
  },
  {
   "@type": "HowToStep",
   "text": "Wash the parsley, cilantro and dill and dry them completely, since wet leaves thin the egg. Chop the leaves fine with a knife and slice the scallions. Measure them loosely into one big bowl."
  },
  {
   "@type": "HowToStep",
   "text": "In a second bowl, whisk the eggs, egg whites, chickpea flour, turmeric, pepper, salt and the other tablespoon of oil until no lumps of flour are left."
  },
  {
   "@type": "HowToStep",
   "text": "Pour the egg over the herbs and add the walnuts. Stir until every leaf is coated. The mix should look mostly green with the egg just holding it together."
  },
  {
   "@type": "HowToStep",
   "text": "Take the hot pan from the oven with an oven mitt. Scrape in the herb mix and press it flat with the back of a spoon. The edge should sizzle."
  },
  {
   "@type": "HowToStep",
   "text": "Bake 25 to 30 minutes, until the top looks dry, the edge pulls from the pan and the center reads 160 °F on a thermometer (egg dishes go to 160 °F; HHS/USDA/FDA/CDC). If it is not there, bake 5 minutes at a time."
  },
  {
   "@type": "HowToStep",
   "text": "Rest 10 minutes so it firms up, then cut into 4 wedges and lift them out. Serve warm or at room temperature."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "225 kcal",
  "proteinContent": "12.9 g",
  "carbohydrateContent": "9.9 g",
  "fatContent": "16.0 g",
  "saturatedFatContent": "2.7 g",
  "sugarContent": "at least 2.0 g (1 row carries no value)",
  "sodiumContent": "304 mg",
  "fiberContent": "4.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/kuku-sabzi.jpg",
 "imageAlt": "A green baked omelet packed with chopped parsley, cilantro, dill and scallion, with walnut pieces, cut in wedges, in a pan",
 "url": "https://asharedpalate.com/kuku-sabzi"
}