The canteen of the present moment by Victoria Werlé: The kuku

A follower of instinctive and spontaneous cuisine (in Japanese "Ima" means "present moment"), Victoria Werlé has joined forces with English restaurateur Joe Elliott to launch a whole new form of vegetarian "canteen" which favors raw food and for zero waste, the young chef hardly ever peels the vegetables she cooks. Smart, tasty and eco-responsible fooding.

For this new recipe, Victoria concocts a Kuku, an Azeri omelette made with herbs. A must for breakfast and aperitif!

Nail

Preparation time: 10 minutes
Cooking time: 15 minutes

For 6 people

6 large organic eggs (or 8 depending on size)
½ bunch mint, stripped and chopped
½ bunch parsley, stripped and chopped
½ bunch dill leaves, chopped
½ bunch of chopped chives
½ teaspoon of baking powder
1 teaspoon of cumin
1 tsp ground coriander
1 handful chopped roasted walnuts
1 handful of cranberries
1 tablespoon Greek yogurt

Preheat the oven to 180 ° C.
Crack and beat the eggs in a mixing bowl. Pour the rest of the ingredients into the eggs and mix. The preparation should be a beautiful vibrant green.
Pour into a 20 cm round mold lined with baking paper and bake at 180°C for about 15 minutes. Check the cooking at heart, it is necessary that the preparation is no longer trembling. Serve immediately.

Tips

You can cover your portion of kuku with a bit of feta and fresh pomegranate, lemon yoghurt or chili oil. This dish can be served with a salad or eaten for breakfast.
Depending on what you have in your cupboards, you can replace the nuts with hazelnuts, macadamia nuts, pecans...
You can also add vegetables to the preparation, for example if you have leftover steamed potatoes, leek fondue or roasted zucchini that you don't know what to do with!