Loosely translated as “green omelet,” kuku sabzi is the perfect pairing of protein and leafy greens. A Persian friend of mine claims every family has their own delicious recipe, that said, this is ours. It blends the herbs I typically have on-hand & in-excess with the palatable memory of my favorite London take-away where one rainy eve this simple omelet warmed my heart. Enjoyed best with a heavy smear of romesco and a side of baked feta.
Fill a large stockpot with 2 cups of water and simmer.
Add chard and cover, steaming until wilted.
Transfer wilted chard to colander and let drain.
Meanwhile in a small skillet over medium heat, add leeks and olive oil, sautéing until golden.
Squeeze excess liquid from cooled, wilted chard and add to sautéed leeks in a large mixing bowl.
Add parsley, cilantro, dill, salt and pepper, mixing until combined.
Add eggs, one at a time, to greens mixture, stirring to combine.
Heat butter in a large skillet over medium heat.
Add egg mixture, patting with a spatula to flatten to edges.
Cook until golden brown.
Using a large plate, flip omelet, cooking the other side until golden.
Serve warm.
Naturally low-carb & gluten-free
