Title: Kuku Sabzi Ii (Green Herb Omelet)
Categories: Cheese Israel Jewish Persian
Yield: 4 Servings

3	tb	Corn oil
2	md	(1 cup) onions, chopped
1/8	ts	Ground turmeric
1/2	c	Fresh spinach, chopped
1/2	c	Fresh leaf lettuce, chopped
1/2	ts	Salt
1/8	ts	Pepper
2		Scallions, chopped
1	ts	Dried tarragon
1	ts	Dried basil (opt)
1	ts	Dried savory (opt)
3/4	c	Fresh flat-leaf Italian parsley, chopped
2	tb	Fresh dill, chopped
4		Eggs, beaten
1/4	ts	Baking soda

1. Heat 2 tb oil in a skillet, add onions and turmeric, stir-fry over moderate heat for 3 mins, or until onions become a light brown. Add spinach & lettuce & stir-fry for 2 mins. 2. Add salt, pepper, scallions, tarragon, basil & savory, if desired, parsley, & dill. Mix well & stir-fry for 2 mins. Remove skillet from heat & cool mixture somewhat. Mix this w/eggs & baking soda. 3. Return mixture to skillet, cover pan, & fry over low heat for 5 mins. Turn omelet over, slipping remaining 1 tb oil into skillet, & fry, covered, for 2 mins more. Serve warm sliced like a pie.

NOTE: Fresh herbs are not as effective & aromatic as dried & so although either may be used, if you are using fresh herbs, double amount given for dried quantity -- for example, 1 ts dried tarragon or 2 ts fresh, chopped.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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