Choose your recipe at 6:30 AM and have it on the table by 7, I just love having Zaar at my fingertips! I made a 6 serving version of the omelet, everyone loved it, especially my youngest, whose favorite color is green, and this makes a really green omelet! I know my picky kids, so I left out the mint altogether, and used ground nuts, which gave a wonderful texture to the eggs. There was just enough left over for me to put in a pita to take to the office today for lunch. Thanks for a new slant on breakfast, Dorothy!
Wonderful company lunch dish. I served it with your Simple Marinated Vine Ripened Tomatoes Simple Marinated Tomatoes, Danish Cucumber pickles and Warm French Baguette with butter MMM Thanks for another one Dorothy
Yummy although I left out quite a few ingredients. I needed to use up lots of herbs so this was perfect. I used cold pressed extra virgin olive oil, regular white onion as I didn't have any leeks, no spinach, the scallions, flat leaf parsley, extra cilantro, no tarragon (forgot), no chives, fresh dill, extra fresh mint, only Chinese pine nuts, sea salt & freshly ground 4 pepper mixture that came in my pepper mill. I think this would be yummy cold as an appetizer as my mother used to do.