Herb kuku sabzi with yogurt and wholemeal pita

Ingredients

For 1 serving

• Eggs3
• Parsley30 g
• Cilantro20 g
• Dill10 g
• Spring onions2
• Turmericto taste
• Extra virgin olive oil2 teaspoons
• Nonfat Greek yogurt80 g
• Whole wheat pita1
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Wash the parsley, fresh coriander and dill, dry them well in a tea towel and remove the toughest stalks; trim the spring onions. Chop everything finely with a knife.
2. In a bowl beat the eggs with the turmeric and a pinch of salt and fold in the herbs: the mixture should be more green than yellow.
3. Heat the oil in a non-stick pan of about 18 cm over low heat, pour in the mixture, level it, cover and cook for 10 minutes, until the edges are set and the centre almost firm.
4. Flip the kuku with the help of a plate and cook for 4 more minutes, until firm and deeply coloured on both sides.
5. Meanwhile mix the Greek yoghurt with a pinch of salt and warm the wholemeal pitta in a dry pan for 30 seconds per side; serve the kuku in wedges with the yoghurt and pitta.