Wash, dry, and chop 1 lb. of spinach, 1 bunch cilantro, 1 bunch parsley, and 3-4 scallions.
down with 2 tablespoons of olive oil in a large pan over medium heat. Season generously with salt.
all the water by squeezing the greens (after cooling) and discarding the liquid.
the cumin, turmeric, baking soda, and eggs. Mix, season with salt and pepper.
1/4 cup of olive oil in a clean, 10-inch non-stick pan. Cook over medium high for 1-2 minutes, then at medium for about 10.
when set and golden brown, then finish on the other side for another 5-10 minutes until brown on the other side.
blot the excess oil with a paper towel. Serve warm, at room temperature, or cold.