Persian Herb Omelette Kuku |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This is mostly greens and very little egg. This recipes makes a lot extra so you can have greens kept in the freezer to pull out and add egg to make in a jiffy. Half a mixing bowl of greens will yield one Kuku omelette for 2 people or slice like pizza and serve for appetizers with pita bread. 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. Clean and dry all the fresh herbs well.
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. In a medium size mixing bowl combine herbs - fill bowl almost halfway.
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. Gently mix in 2 eggs with the herbs.
6. Add olive oil to the bottom of a large teflon frying pan (I also add some more spices to the oil).
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. 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. 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.
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