Middle-Eastern Herb Omelette

Recipe by Engrossed
READY IN: 50mins




  • If you intend to bake the omelette, heat the oven to 350F (180C).
  • Discard the coarse stems from the parsley, dill, and cilantro, and chop these herbs with the chives, lettuce and spinach.
  • Combine with zucchini, scallions and walnuts.
  • Crush the saffron in a small mortar and stir in 2 tsp warm water.
  • Beat the eggs well, add the saffron liquid, salt and pepper. Stir into the herb mixture.
  • To bake the omelette:
  • Butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.
  • To cook omelette on the stove-top:
  • Heat butter in a frying pan, coating it well on the bottom and sides, pour in the mixture, and cook over low heat for about 25 minutes.
  • Turn the omelettte by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.
  • Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt.