- Ready In:
- 5 large eggs
- 5 tablespoons flour
- black pepper, to taste
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon cardamom
- 1⁄4 teaspoon salt
- 1⁄2 cup onion, finely chopped
- 2 tablespoons parsley, finely chopped
- 4 tablespoons yogurt
- 3 tablespoons butter
- Beat the eggs, gradually sprinkling in the chick-pea flour, then add all the remaining ingredients (except butter) and beat together thoroughly.
- Melt the butter in a 9-inch skillet and por the egg mixture into it.
- Cook over low heat, covered, until the eggs are set on top.
- Flip the omelet out onto a plate and slide it back into the pan on the other side.
- Cook it for a few minutes more, just enough to lightly brown the other side, then turn it out on a platter.
- Serve warm or at room temperature.
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RECIPE SUBMITTED BY
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.