Kyukyu with Herbs

Rinse the scallions, cilantro, dill, and spinach and pat them dry well; finely chop all the greens.

In a large bowl, beat the eggs with salt and black pepper until the yolks and whites are combined. Add the chopped greens and mix thoroughly — there should be more greens than egg mixture.

Melt the butter in a nonstick skillet about 24 cm in diameter over medium heat.

Pour the egg-and-herb mixture into the skillet, spread it into an even layer with a spoon, and cover with a lid. Cook for 5–8 minutes, until the bottom is browned and the eggs are set on top.

Carefully cut the kyukyu into 4 pieces. Flip each piece with a spatula and fry for another 2–3 minutes until golden on the other side.

Transfer the kyukyu to a plate, cut into diamond shapes, and serve hot, warm, or at room temperature.