Persian omelette

Yield: 1 servings

Measure 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

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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Carlton Food Network

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