In a medium non-stick skillet over medium-high heat, shimmer 2 tablespoons of olive oil. Add the minced shallot, scallions, and cilantro stems for 2 to 3 minutes, tossing occasionally. You don’t want any color on this, it just needs to soften.

Turn the heat to low, and add in your chopped cilantro, parsley, dill, and mint. Toss to combine to wilt ever so slightly for about 1 to 2 minutes, tossing occasionally.

Turn off the heat and transfer the herb mixture to a medium bowl, keeping your skillet on the stovetop. Season with salt, pepper, turmeric, and baking powder. Toss to combine, and let this mixture cool slightly, for about 3 to 5 minutes, so when you add your eggs, they don’t curdle or scramble.

Add in your eggs and stir well to combine.

Heat the remaining 2 tablespoons of olive oil in the same skillet over medium-high heat.

Pour the egg mixture gently into the skillet, you should hear some sizzling once it hits the hot oil.

Using a spatula, spread the egg mixture to gently shape it. Let this cook on medium-high heat for 1 to 2 minutes, just until the bottom is set.

Lower the heat to medium-low, cover, and cook for 8 to 12 minutes, or until the eggs have fully set and the bottom has developed a crust. Rotate the pan halfway through to cook evenly over the flame. If you notice the bottom is getting too dark, then bring the heat to low to ensure everything will continue to cook evenly.

Once set, place a plate over the pan and carefully flip the kuku sabzi onto it. You can opt to brown the other side for 1-2 minutes and flip back into the skillet, or keep as is (we are keeping as is here!)