Shared by Ayala Hodak
![Kuku sabzi on flower-shaped plate alongside cucumber and tomato salad.](https://images.prismic.io/jewishfoodsociety/281dffb4-c4d3-4aca-8d01-434f9f8a65f1_IMG_0033.jpg?auto=compress,format&rect=136,0,1228,844&w=1600&h=1100)
This recipe was shared by Ayala Hodak. Read more about her family in "Maheen's Persian Herbed Omelette."
In a large bowl, whisk together the eggs until smooth, then mix in the remaining ingredients.
In a 10-inch nonstick skillet, heat the oil over medium-low heat. Pour mixture into pan and let cook for 1 to 2 minutes. Reduce the heat to low and cook, covered, until the omelette begins to set and the bottom is lightly golden, 7 to 8 minutes. Flip the omelette using a spatula or slide it onto a plate to invert back into the pan and cook until set, 2 to 3 minutes more.
Transfer to a platter, slice and serve.