SPRING PERSIAN-STYLE OMELETTE
This vibrantly flavoured dish is based on the classic kuku sabzi – a Syrian dish that’s traditionally made to commemorate the arrival of spring, which is celebrated as the beginning of the New Year.
- 8 eggs
- ¼ cup 3.25% milk
- ½ bunch fresh parsley, finely chopped
- ½ bunch fresh cilantro, finely chopped
- ½ bunch fresh dill, finely chopped
- 2 tbsp finely chopped fresh mint
- 4 green onions, finely sliced
- ½ tsp dried dill
- 1 tsp turmeric powder
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 100 g Jarlsberg®, grated (about 1 cup)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup Greek yogurt
In a large bowl, lightly beat the eggs with the milk. Stir in all the herbs, green onions, spices, salt, and Jarlsberg.
Over medium-high heat, coat a medium non-stick frying pan with the oil and butter. Pour the herb and egg mixture into the pan, spreading it out evenly.
Cook for about 10 minutes, or until the liquid solidifies.
To flip, place a large flat plate over the pan and flip the omelette onto the plate. Then carefully slide it back into the pan. Return pan to heat for another 5 minutes, or until the centre is completely cooked and no longer jiggles.
Slice into triangles and serve with a generous dollop of yogurt.