Salsiccia Zucchini Onion Kuku

Iranian frittata packed with all the yummy ingredients
Prep Time:
10 min
Cook Time:
25 min
Total Time:
35 min
Ingredients (Servings: pieces)
Yellow Onion
Greek Yoghurt
All-Purpose Flour
Baking Powder
Olive Oil
Salt & Pepper to taste
Fresh Herbs (Cilantro, Parsley, Mint)
Preparing In The Kitchen
  1. Grate the zucchini and let it sit in a bowl for 15 minutes to release the liquids.
  2. Place the grated zucchini in a kitchen towel and squeeze the rest of the water out. Place zucchini back in the bowl and set aside.
  3. Place a pan over medium heat. Cut the salsiccia in small pieces and fry them for 5-7 minutes, until cooked and golden brown. Once done, leave the fat in the pan and drain the salsiccia and pat dry with a paper towel.
  4. In the same pan add sliced onions and cook for 10 minutes, until golden brown. Remove the onion from the pan using a slotted spoon and transfer to paper towel to drain.
  5. Preheat the oven to 200 °C. Prepare a large baking casserole, about 27 x 20 cm and line it with parchment paper.
  6. Crack the eggs into a large mixing bowl and beat. Add yogurt, flour, and baking powder and mix well. Stir in the onion, salsiccia and zucchini, together with chopped herbs, season with salt and pepper and mix well.
  7. Pour the mixture into the prepared baking pan. Bake for 25-30 minutes or until the top is golden and beginning to brown, and a knife inserted into the centre comes out clean of raw egg. Let cool slightly, then cut it into slices. Serve with mixed salad greens.
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