Iranian Kuku (greens omelet)

This was pretty good -- I made it for dinner and ate the leftovers cold for lunch the next day.  It was really light so good for hot weather.

Ingredients
6 large eggs
about 3 ounces baby spinach, finely slivered
8 scallions, white and green parts chopped
2/3 cups mixed chopped fresh herbs (I used about 1/4 oz of sage, 1/2 cup basil and some rosemary)
[3 tablespoons chopped walnuts
2 tablespoons raisins] -- (I didn't use walnuts or raisins because I am allergic to walnuts and don't like raisins, and didn't have any pine nuts to put in there)
1 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil

Preheat the oven to 325°F. Beat the eggs with the spinach, scallions, herbs, walnuts, raisins, and salt.
Coat a 10" skillet or oven-safe pan with the olive oil. Pour in the egg mixture and bake for 30-40 minutes, until the eggs are firm. If you’d like the crust to be golden, finish the omelet under the broiler for a minute or two. Let rest for 5 to 10 minutes before serving, then eat hot or cold.


http://www.biggirlssmallkitchen.com/2013/09/iranian-kuku-or-a-greens-omelet-for-the-new-year.html