KUKU (egg omelette)

the eggs and herbs are mixed It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open faced omelette .

Ingredients

200 g Spinach

50 g Parsley

50 g Dill

30 g Coriander

50 g Spring Onion, finely chopped

2 cloves of Garlic, crushed

8 Eggs

2 tbsp Plain Flour

1 tsp Turmeric

Salt & Pepper

Oil for frying

Method

1) Wash the Spinach and Herbs and dry them well in some kitchen paper, in a salad spinner. This stops the Omelet going spongy. Then chop all the Vegetables as finely as you can. To make it easier simply whack them in a food processor and blitz for a few seconds until they are finely chopped.

2) Crack the Eggs into a large bowl and lightly beat them. Add the Turmeric, Flour and season well with Salt and Pepper.

3) Add the chopped Spinach and Herbs to the Eggs and give everything a good stir.

4) Put a medium size frying pan on the hob and let it heat up for a minute before adding approximately a good quantity of Oil to coat the bottom of the pan. Add the Spring Onions and Garlic to the pan and gently fry over a low flame for a two minutes until they have softened.

5) Pour in the Hereby Egg mixture. Cook over a low heat for about 5-10 mins, until the Omelet is firm almost all the way through and then finish . NOTE: Cut the kuku (Omelet) into Eight pieces and carefully flip each piece. Serve it hot