Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Finely chopped chives |
| 2 cups | Finely chopped Italian parsley |
| 2 cups | Finely chopped cilantro |
| 2 | Lettuce leaves, cleaned and finely chopped |
| 2 | Garlic cloves, peeled and minced |
| 6 | Eggs |
| ¼ teaspoon | Ground cinnamon |
| 1 dash | Powdered saffron |
| Salt, pepper | |
| 2 tablespoons | Flour |
| 3 tablespoons | Corn oil |
Mix chopped chives, parsley, cilantro, lettuce and garlic in small bowl. In separate bowl vigorously beat eggs and cinnamon, saffron, salt and pepper to taste and flour. Add herbs to egg mixture and beat until well combined.
Heat oil in 6-inch skillet over low heat. Add egg mixture, cover and cook on top of stove about 5 minutes until it begins to set. Transfer to 350-degree oven for 30 to 40 minutes. Omelet should be well set when done, like frittata. Makes 8 servings.
Each serving contains about:
120 calories; 91 mg sodium; 159 mg cholesterol; 9 grams fat; 4 grams carbohydrates; 21 grams protein; ⅘ grams fiber; 70% calories from fat.
Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 25, 1997.