Preparation of herbs and vegetables:

Grate the zucchini and squeeze them lightly to remove excess water.

Finely chop the herbs (parsley, cilantro and dill, if using) as well as the green onions.

Preparation of the mixture:

In a large bowl, crack the eggs and beat them lightly.

Add the chopped herbs, grated zucchini, green onions, turmeric, cumin, salt and pepper. Mix well to incorporate the ingredients.

Cooking :

Heat the olive oil or ghee in a large nonstick skillet over medium heat.

Pour the egg and herb mixture into the pan and spread it evenly.

Cover the pan and cook over low heat for about 10 to 15 minutes, until the bottom is golden brown and the top begins to firm up.

Flip the omelette:

To flip the Kuku Sabzi, place a large plate on the pan and flip it sharply. Add a little oil back to the pan, then slide the omelette upside down to cook the other side. Cook for another 5 to 7 minutes.

Serve :

Once the Kuku Sabzi is nicely browned on both sides, remove it from the pan and cut it into pieces.

Serve hot or at room temperature, accompanied by yogurt or a salad.