8 Servings

6 eggs
½ cup chopped scallions
1 cup finely chopped cilantro leaves
1 cup finely chopped parsley leaves
½ cup chopped fresh dill
¼ tsp ground cumin
¼ tsp ground turmeric
1 tsp salt
½ tsp pepper
Pinch of coconut or avocado oil

Beat the eggs in a bowl and add cilantro, parsley, dill, cumin, turmeric, salt and pepper.

Warm the oil in a skillet and sauté the scallions. Add the egg mixture and with the help of a spatula, constantly scrap the edge of the pan to release the egg mixture. When mixture in no longer runny but not set place the skillet on the top shelf of the oven and broil 1 or 2 minutes, until golden brown. (if you don´t want to use the oven you can cook the omelette in the skillet, classic way). Enjoy immediately.