Shared by Ayala Hodak
Shared by Ayala Hodak
Kuku Sabzi (Persian Herb Omelette)
Yield: 4 servings
Kuku Sabzi (Persian Herb Omelette)
Yield: 4 servingsThis recipe was shared by Ayala Hodak. Read more about her family in "Maheen's Persian Herbed Omelette."
Ingredients
- 4 eggs
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 5 scallions, white and green parts, thinly sliced
- ½ bunch parsley (1 cup leaves and tender stems), washed, dried and chopped
- ½ bunch cilantro (1 cup leaves and tender stems), washed, dried and chopped
- ½ bunch dill (1 cup leaves and tender stems), washed, dried and chopped
- 2 tablespoons canola oil
Preparation
Step 1
In a large bowl, whisk together the eggs until smooth, then mix in the remaining ingredients.
Step 2
In a 10-inch nonstick skillet, heat the oil over medium-low heat. Pour mixture into pan and let cook for 1 to 2 minutes. Reduce the heat to low and cook, covered, until the omelette begins to set and the bottom is lightly golden, 7 to 8 minutes. Flip the omelette using a spatula or slide it onto a plate to invert back into the pan and cook until set, 2 to 3 minutes more.
Step 3
Transfer to a platter, slice and serve.
