Ingredients
-
5
-
5
-
2
-
1
-
3 - 4
-
3 - 4
-
2
-
4
-
1/4
-
1
-
6
-
-
2
-
-
Directions
Middle-Eastern Herb Omelette, This is from Herbs and Spices the Cook’s Reference by Jill Norman This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran and 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 , Delicious used everything but the optional zucchini as I didn’t have any I think I would prefer it without the walnuts and saffron so that is how I shall make it next time insha Allah The only change I made was added some dried chives rather than fresh as they were all I had I served it with Balkan (thick) yogurt which was surprisingly a very good accompaniment Made for NA*ME Tag! Come play!!, This was very nice! I love all the veggies! I did not add the walnuts because my kids don’t like tem My son really enjoyed this, I sprinkled a little cheese on his piece Made this on the stove top I will definitely make this again
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Steps
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1
Done
|
If You Intend to Bake the Omelette, Heat the Oven to 350f (180c). |
|
2
Done
|
Discard the Coarse Stems from the Parsley, Dill, and Cilantro, and Chop These Herbs With the Chives, Lettuce and Spinach. |
|
3
Done
|
Combine With Zucchini, Scallions and Walnuts. |
|
4
Done
|
Crush the Saffron in a Small Mortar and Stir in 2 Tsp Warm Water. |
|
5
Done
|
Beat the Eggs Well, Add the Saffron Liquid, Salt and Pepper. Stir Into the Herb Mixture. |
|
6
Done
|
to Bake the Omelette: |
|
7
Done
|
Butter a Shallow Baking Dish, Pour in the Mixture, and Bake For 45-50 Minutes, Until the Omelette Has a Golden-Brown Crust. |
|
8
Done
|
to Cook Omelette on the Stove-Top: |
|
9
Done
|
Heat 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. |
|
10
Done
|
Turn the Omelettte by Reversing It Onto a Plate Held Over the Pan, and Cook the Other Side For 10-15 Minutes. |
|
11
Done
|
Serve Hot or at Room Temperature, Cut in Wedges, With a Bowl of Thick Yogurt. |
