Persian omelette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| 50 | grams | Fresh coriander; chopped |
| 50 | grams | Fresh parsley; chopped |
| 2 | Spring onions | |
| 15 | grams | Chives |
| 1 | tablespoon | Fresh dill; chopped |
| ¼ | teaspoon | Saffron |
| Salt and pepper | ||
| Butter; (clarified) | ||
| Natural yoghurt to serve | ||
Directions
Lightly beat the eggs in a large bowl, add all the ingredients. Grease or line an ovenproof tray then pour in the mixture.
Place into the oven for 25-30 minutes. Serve with natural yoghurt and watercress drizzled with herb oil.
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