PERSIAN HERB OMELETTE KUKU
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.
Provided by nyamyj
Categories Spinach
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Clean and dry all the fresh herbs well.
- Chop up all the herbs (this recipe makes enough to freeze a lot of the herbs in a large tupperware for future use.
- In a medium size mixing bowl combine herbs - fill bowl almost halfway.
- 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).
- Gently mix in 2 eggs with the herbs.
- Add olive oil to the bottom of a large teflon frying pan (I also add some more spices to the oil).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 278, Fat 7.4, SaturatedFat 1.9, Cholesterol 211.5, Sodium 338.8, Carbohydrate 41.6, Fiber 15.2, Sugar 10.2, Protein 20.3
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