 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
An Iranian omelet made with greens. May be halved. If you just slice the lettuce thinly, it can then be pulled apart into strips. Ingredients:
8 eggs |
1 tablespoon flour |
1 onion, finely chopped |
12 scallions, finely chopped |
1 bibb lettuce, chopped |
1/2 lb spinach, chopped |
3 tablespoons chopped chives |
2 tablespoons chopped parsley |
1 tablespoon chopped cilantro |
1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill |
1/8 teaspoon saffron, soaked 5 min in 1 tsp hot water |
1/2 teaspoon salt |
pepper |
4 tablespoons olive oil |
Directions:
1. Beat the eggs lightly.
2. Stir in flour through pepper.
3. Heat the oil in a large skillet.
4. Pour in the egg mixture and cook over moderate heat until set.
5. Turn and cook 3-5 minutes on second side over low heat until browned.
6. Serve at once.
|
|