An Old Favourite from Monday Morning Cooking Club
If you’re looking for a simple lunch for friends, here it is. This recipe comes from the kitchen of Judy Wilkenfeld and appears in Monday Morning Cooking Club – the food, the stories, the sisterhood.
Kukuye sabsi is a Persian-style omelette, similar to a frittata, and is often served on New Year’s Day in Iran. The secret of the texture is to chop the parsley coarsely, not finely.
A delicious, light lunch.
- 12 eggs
- 2 bunches flat leaf parsley ,leaves coarsely chopped, stems discarded
- 3/4 tsp crushed garlic
- 2 tbsp olive oil
- radishes, mint and/or spring onions, to garnish
- yoghurt, to serve
- Lightly whisk the eggs together. Add the parsley, spring onions and garlic. Season well with salt and pepper and combine well.
- Heat the olive oil in a medium non-stick frying pan on a low–medium heat until hot. Add the egg mixture and cook for 5 minutes or until almost set.
- Flip the omelette carefully onto a large plate and then slide it back into the pan and cook the other side for a couple of minutes, or until just set.
- Serve either warm or cold, with the garnishes and a dollop of yoghurt.