Summer kuku

This make-ahead dish is similar to an open-faced omelet.

Kuku is a traditional Persian dish akin to a frittata, except with less egg and a shorter cooking time. "Since the combination of spices, herbs, and fillings is endless, it's a versatile dish that can be eaten at any time of the day," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox.

This recipe is part of our meal prep series. Click here for all the details.


1 tablespoon extra virgin olive oil
3 scallions, thinly sliced
2 cups carrots, grated
3 cups zucchini noodles
⅓ cup raw, toasted, or sprouted walnuts, chopped
1 teaspoon ground coriander
½ cup fresh corn kernels
8 pasture-raised eggs
1½ teaspoon ground turmeric
1 teaspoon red pepper flakes
1 teaspoon sea salt
½ plus ¼ teaspoon black pepper
1 cup parsley leaves, finely chopped
⅓ cup mint leaves, finely chopped
1 cup basil leaves, finely chopped



Preheat oven to 450 degrees.


In a 10-inch cast iron skillet, heat olive oil over medium-high heat.


Add the scallions and sauté until softened, about one minute. Then add the carrots, zucchini noodles, walnuts, coriander, ½ teaspoon salt, and ½ teaspoon pepper. Sauté until soft (about 3 minutes), then add corn and finish sautéing vegetables until golden (1 to 2 minutes).


Fold the herbs into the veggies and then add in the eggs and cook for one minute.


Transfer the skillet to the oven and bake for ten minutes, or until eggs are set and golden on top and center does not jiggle.


Allow to cool and flip onto a plate or pan then store in the fridge or freezer.

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