This recipe was inspired by my gratitude to my herbs for just showing up and growing so beautifully this spring and one of my very favourite Persian foods, kookoo sabzi. Kookoo sabzi is a very common Persian dish that is basically just omelette so full, full, full with herbs and veggies it almost looks black. Next time you’re browsing in a Persian market, an activity I highly enjoy and recommend, look in the spice section and they will, for sure, carry the freeze dried herbs and veggies that many people use to make their kookoo sabzi.  Usually kookoo sabzi is cooked on the stovetop and then baked but in this case, mostly because I was starving, I just stuck to stovetop cooking.  I served it with avocado, an undressed kale and spinach salad with a spicy cucumber-yogurt sauce, similar to an Indian raita lashed over everything.

Single white plate with own Kicky Yogurt Sauce seeks meaningful short term relationship with younger omelette. Herbal a plus!

If you mess up on making a perfect omelette envelope like I did, just create little fan folds of omelette and tuck the avocado slices in between.  While cooking, and while living for that matter I’m always prepared to toss out the idea I intended in favour of working with what I’ve actually got.  In this morning’s case I couldn’t have been happier with my pretty, green-freckled fan shaped breakfast. Wishing you a week of making the very best of whatever comes your way. xo

Persian Omelette
Serves two light eaters or one very hungry person

Ingredients
1 cup mixed herb leaves, washed and dried with stems removed  Choose from basil, chive, green onion, thyme, oregano, sage and mint. My omelette was heavy on the mint and I loved it.
1/2 teaspoon coconut or other oil
3 free range eggs organic eggs
1 tablespoon goat or other butter
1/2 avocado
1/2 lemon
salt and pepper to taste 

Directions
In your omelette fry pan melt coconut oil over low heat. Add herbs and cook until just soft and wilted. Remove from pan and set aside. Slice avocado lengthwise, lay on a plate, squeeze with half a lemon and add salt and freshly-ground pepper to taste, set aside.
Crack eggs into a bowl and whisk until yolks and whites are fully assimilated. Add the reserved herbs and whisk until combined. Heat omelette pan to medium. Melt goat butter and swirl around bottom of pan until completely coated. Add egg mixture. This should not take much more than a minute to cook. Flip once if you like your eggs well done. Lay seasoned avocado slices over one half of the omelette and flip the other side over to create an envelope. Serve with undressed salad and Kicky Yogurt Sauce.

Kicky Yogurt Sauce
Makes about 1/2 cup
Ingredients
1/4 cup yogurt
1/4 cup grated cucumber, juice included, grate with skin on if you’re using an organic, unwaxed cucumber I grated mine with half large grate, half small
1/8 teaspoon ground chilli pepper
1/4 teaspoon salt
Copious amounts of ground pepper to taste

Directions
Mix all ingredients together and set aside. Great as a salad dressing, dip, on rice with or without curry or just with a bowl and spoon.