Herb Omelet

(*) Plenty of flat-leaf parsley, plus cilantro greens and dill tips, and a little leek as thin and fine as possible.

(Kuku-ye Sabzi) Rinse and finely chop kitchen herbs and leeks. Peel garlic and chop very finely or press through a press. Beat the eggs. Fold in walnut pieces, kitchen herbs, garlic and spices. Add flour.

Heat 1 tbsp oil and butter in a large non-stick frying pan. Pour in the egg mixture, cover with a lid and cook at a low temperature for about 10 minutes.

When the omelet begins to set on top, turn it over to the other side using a large plate, add the remaining oil and butter to the frying pan and finish the omelet from the other side.

Cut into pieces when cold and bring to the table with pita bread and pickled cucumbers for a picnic.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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