Wash the vegetables, dry them and chop them very finely. Beat the eggs in a large bowl, add the chopped vegetables, parsley and mixed herbs, and a few chopped walnuts or raisins if liked. Season to taste with salt and pepper, and mix well.
Butter an ovenproof dish and pour in the egg mixture. Bake in a slow oven (160C/gas mark 3) for 45 minutes, covering the dish for the first 30 minutes. The vegetables should be tender and the eggs set, with a golden crust on top.
Alternatively, cook the kuku in a large frying pan like an omelette, and when the eggs have almost set, brown the kuku under a hot grill or turn out on a plate and slip back into the pan to colour the underside.
Serve hot or cold accompanied by yoghurt. I like to serve this as part of a mezze, or with salad, but it could also be served as a starter.