Preheat oven to 350F (180C) if baking.

Chop parsley, dill, cilantro, chives, lettuce, and spinach, discarding coarse stems.

Combine chopped herbs with zucchini, scallions, and walnuts in a bowl.

Crush saffron threads in a mortar and pestle.

Stir in 2 tsp warm water to create a saffron infusion.

Beat eggs well in a separate bowl.

Add saffron liquid to the beaten eggs, then season with salt and pepper.

Pour the egg mixture into the herb mixture and stir until well combined.

If baking, butter a shallow baking dish.

Pour the omelette mixture into the prepared baking dish.

Bake for 45-50 minutes, or until the omelette is golden brown.

If cooking on the stove-top, heat butter in a frying pan over low heat.

Ensure the butter coats the bottom and sides of the pan.

Pour the omelette mixture into the heated pan.

Cook over low heat for about 25 minutes.

Turn the omelette by inverting it onto a plate.

Carefully slide the omelette back into the pan to cook the other side.

Cook the other side for 10-15 minutes.

Serve hot or at room temperature.

Cut into wedges and serve with a bowl of thick yogurt.