Kuku Sabzi
Makes 2 servings

INGREDIENTS
5 large, about 275 g Egg
150 g Spinach
60 g Spring onion
20 g Walnuts (Roughly chopped. They are the crunch and also 138 kcal of the pan.)
2 tsp (10 g) Olive oil
A large bunch, finely chopped Fresh parsley
A large bunch, finely chopped Fresh coriander
A small bunch, finely chopped Fresh dill
Half a teaspoon Ground turmeric
To taste Salt
To taste Black pepper

METHOD
1. Wilt the spinach in a dry pan, squeeze it dry and chop it. Mix with all the herbs and the sliced spring onion. There should be far more green than seems reasonable.
2. Beat the eggs with the turmeric, salt and pepper, and stir in the greens and walnuts so everything is coated but only just.
3. Heat the oil in a 20 cm non-stick pan over a medium-low heat, pour the mixture in and cover. Cook for ten minutes until the base is deep green-brown and the top is nearly set.
4. Slide onto a plate, flip back into the pan and cook the other side uncovered for four minutes. Cut into wedges. It is eaten warm or cold.

Contains eggs and tree nuts.

RECIPE NOTES
Serves two. The herbs are not garnish here; the bunches from a supermarket are the right size, and use all of them, stalks and all.
Five eggs across two people is what keeps this under 350 a half. It is closer to a green cake than an omelette, which is what it is meant to be.

Full recipe: https://www.getfuel8.com/recipes/kuku-sabzi
