Equipment
Ingredients
Zhoug (Yemeni Herb Paste)
- 50 g fresh cilantro, roughly chopped, leaves and tender stems
- 30 g fresh parsley, roughly chopped
- 30 g jalapeno peppers, chopped, seeds removed for milder heat
- 2 garlic, peeled
- 80 ml olive oil
- 15 ml lemon juice, freshly squeezed
- 3 g ground cumin
- 1 g ground cardamom
- 3 g salt
Frittata Base
- 8 eggs, room temperature
- 60 ml whole milk
- 100 g feta cheese, crumbled
- 2 g salt
- 1 g black pepper, freshly ground
Filling
- 100 g israeli couscous, dry
- 15 ml olive oil
- 75 g red onion, diced
- 60 g fresh spinach, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 190 C (375 F). Position a rack in the middle of the oven.
In a food processor, combine the cilantro, parsley, jalapeno peppers, garlic, cumin, cardamom, and 3g of salt. Pulse until roughly chopped. While the machine is running, slowly drizzle in the lemon juice and 80ml of olive oil until a coarse paste forms. Transfer the zhoug to a small bowl and set aside.
Bring a saucepan of generously salted water to a rolling boil. Add the Israeli couscous and cook for 8 to 10 minutes until tender but still chewy. Drain well in a sieve and rinse briefly under cold water to prevent clumping. Set aside.
Crack the eggs into a large mixing bowl. Add the whole milk, 2g of salt, black pepper, and 30g (about 2 tablespoons) of the prepared zhoug. Whisk vigorously until the yolks and whites are fully homogenized. Gently fold in the cooked Israeli couscous and crumbled feta cheese.
Heat 15ml of olive oil in a 25cm (10-inch) oven-safe skillet over medium heat. Add the diced red onion and saute for 4 minutes until translucent. Add the chopped spinach and cook for 1 minute until just wilted.
Pour the egg and couscous mixture over the vegetables in the skillet. Stir gently with a silicone spatula to distribute the ingredients evenly. Let it cook undisturbed on the stovetop for 3 to 4 minutes until the outer edges begin to set and pull away slightly from the pan.
Transfer the skillet to the preheated oven. Bake for 12 to 15 minutes at 190 C (375 F) until the center is just set and slightly puffed. To ensure food safety, the internal temperature of the eggs should reach 74 C (165 F).
Remove the frittata from the oven and let it rest in the pan for 5 minutes. Slice into wedges and serve with the remaining zhoug drizzled over the top or offered on the side.
Chef's Notes
- Zhoug is highly customizable; leave the seeds in the jalapenos if you prefer an intense, fiery kick, or swap a portion of the cilantro for fresh mint to achieve a cooler, fresher profile.
- Rinsing the Israeli couscous briefly under cold water after boiling halts the cooking process, ensuring the pearls do not clump together or turn mushy when baked into the egg mixture.
- An oven-safe cast iron or heavy-bottomed stainless steel skillet is essential for achieving a perfectly cooked frittata with a crisp, golden bottom crust.
- Always under-bake a frittata slightly. The residual heat of the heavy pan will continue to cook the eggs as the dish rests on the counter, preventing a dry or rubbery texture.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly. The texture of the couscous may soften slightly upon thawing.
Reheating: Reheat gently in a 160 C or 320 F oven, or microwave in 30-second bursts to avoid rubbery eggs.
