NewzThis unassuming baked egg dish is packed with flavor and can be prepped the night before you plan to bake it. Using a blend of herbs often used in kuku sabzi gives it a bright flavor and color that develops even more after an overnight rest. A generous amount of cottage cheese and mozzarella adds richness (and protein).
Slice it into squares and serve with a salad or sandwich it in between a pita or other soft bread. A food processor works well to chop the herbs, but the scallions can get a bit slimy so it's best to chop those by hand. This can also be prepped and made the day you serve it, no rest required.
A garnish of fresh chopped herbs and feta make it even better.
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