Persian Herb Omelette Kuku

Ingredients

• 2 leeks
• 2 bunches flat leaf parsley
• 3 bunches cilantro
• 2 bunches scallions
• dill (dried or fresh)
• 1 bunch baby spinach or 1/2 bunch regular fresh spinach
• 2-3 eggs
• olive oil
• salt
• pepper
• cumin
• turmeric
• ground coriander
• coriander seed, if you can find them

Directions

1. 1

   Clean and dry all the fresh herbs well.

2. 2

   Chop up all the herbs (this recipe makes enough to freeze a lot of the herbs in a large tupperware for future use.

3. 3

   In a medium size mixing bowl combine herbs - fill bowl almost halfway.

4. 4

   Add a few shakes of each spice (be careful not to overdo the cumin. I go heavy on the coriander (both forms- ground and seeds).

5. 5

   Gently mix in 2 eggs with the herbs.

6. 6

   Add olive oil to the bottom of a large teflon frying pan (I also add some more spices to the oil).

7. 7

   Put mixture of herbs and eggs (it looks very green and not very eggy at all) into the pan and flatten to an omelette shape. I like to make it very thin so it cooks very well throughout.

8. 8

   Cook until brown and flip - I usually slide it onto a plate and then add a little more oil to the pan and flip the omelette from the plate to the pan to finish browning the other side.

9. 9

   When browned slide Kuku onto a plate add some salt if preferred and serve with pita bread. Good with plain yogurt too. Healthy and delish! Enjoy! My friends love when I make this for them.