The perfect light lunch or appetizer, kuku sabzi differs from a typical frittata in two important ways. To begin with, the ratio of greens to eggs is heavily skewed in favor of greens—in fact, I use just enough eggs to bind the greens together. And kuku isn’t kuku without a deeply browned crust to provide a textural and flavor contrast to its bright, custardy center. Eat kuku warm, at room temperature, or cold, with feta cheese, yogurt, or pickles to offer the balance of acidity. Washing, chopping, and cooking down all the greens for a kuku can be overwhelming if you’re not used to staring down a mountain of produce, so feel free to prep the greens a day in advance.