Name: Kuku Sabzi (Persian Herb Omelette)
Yield: 4 servings
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

Ingredients

Yield: 4 servings

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

Main CoursesVegetarianPareveKosher for PassoverGluten FreeQuick

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.