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."
photo by nyamyj photo by nyamyj
photo by nyamyj
Ready In:
1hr 20mins




  • 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.

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  1. Delicious and nutritious!I've also tried frying the herbs 1st and adding the eggs later and/or using 1 egg with 2 egg whites and it comes out delicious, too! Thanks for the post!
  2. Delicious especially with the coriander seeds. DD (toddler) and I ate this as a late night snack. Pretty nutritious I think. I used everything but leeks as I didn't have any. The dill I used was fresh and the spinach was baby spinach. I would make this again.



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