2-3 saffron strands
8 eggs
2 leeks
4 oz. fresh spinach
1/2 iceberg lettuce
4 scallions
3 Tbsp. chopped fresh parsley
3 Tbsp. chopped fresh chives
3 Tbsp. chopped fresh cilantro
1 garlic clove, crushed
2 Tbsp. chopped walnuts (optional)
2 Tbsp. butter
Salt and pepper to taste
Yogurt and pita bread to serve

Pre-heat the oven 350°F. Soak the saffron strands in 1 Tbsp. boiling water.

Beat the eggs in a large bowl. Chop the leeks, spinach, lettuce and scallions finely and add to the eggs together with the chopped herbs, garlic and walnuts, if using. Season with salt and pepper, add the saffron water and stir thoroughly to mix.

Melt the butter in a large shallow casserole and pour in the vegetable and egg mixture.

Bake in the oven for 35-40 mintues until the egg mixture is set and the top is golden. Serve hot or cold, cut into wedges, with yogurt and pita bread.