Middle-Eastern Herb Omelette Recipe
Middle-Eastern Herb Omelette Notes
This recipe comes to us courtesy of Jill Norman's fabulous spice book, "Herbs and Spices: The Cook's Reference." It's the best book on spices and herbs we've seen yet, and it has great recipes as well.
- 5 ounces fresh flat-leaf parsley
- 5 ounces fresh dill
- 2 ounces fresh cilantro
- small bunch fresh chives
- 3-4 leaves lettuce
- 3-4 leaves spinach
- 2 small zucchini, chopped (optional)
- 4 scallions, chopped
- 1/4 cup walnuts, chopped
- pinch saffron threads
- 6 eggs
- to taste, salt and freshly ground black pepper
- 2 tablespoons butter
Serves / Yields
If you intend to bake the omelette, heat the oven to 350 degrees Fahrenheit.
Discard the coarse stems from the parsley, and chop the herbs with the chives, lettuce, and spinach. Combine with the zucchini, scallions, and walnuts. Crush the saffron in a small mortar and stir in 2 teaspoons warm water. Beat the eggs well, add the saffron liquid, season, and stir in the herb mixture.
To bake the omelette, butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.
Alternatively, heat the butter in a frying pan, coating it well on the bottom and sides, pour in the mixture, and cook over low heat for about 25 minutes. Turn the omelette by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.
Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt on the side.
This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran, an eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top of the stove.
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