Spices 
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Recipes  |
Middle Eastern Herb Omelet
5 ounces chopped Parsley 5 ounces chopped Organic Dill Weed 2 ounces fresh chopped cilantro 1 bunch fresh chopped chives 4 chopped lettuce leaves 4 chopped spinach leaves 2 small chopped zucchini 3 chopped green onions 1/4 cup chopped walnuts 1 pinch Saffron thread 6 beaten eggs Sea Salt to taste Cracked Black Pepper to taste 2 tablespoons butter Yogurt to serve Directions: 1. Heat the oven to 350º F 2. Add parsley, dill, cilantro, chives, lettuce and spinach to a bowl and stir to blend 3. Add zucchini, scallions and walnuts 4. Crush the saffron in a small mortar and stir in 2 tsp warm water 5. Beat the eggs well add the saffron liquid, salt and pepper and stir into the herb mixture 6. Butter a shallow baking dish pour in the mixture 7. Bake for 45minutes or until the omelet has a golden-brown crust 8. Serve hot and cut in wedges with yogurt as a side Serves: 4 Calories 489 Calories from Fat: 221 Total Fat: 25g Saturated Fat: 8g Monounsaturated Fat: 6g Polyunsaturated Fat: 7.3g Trans Fat: 0.0g Cholesterol: 33mg Sodium: 234mg Potassium: 3149mg Total Carbohydrate: 43g Dietary Fiber: 24g Sugars: 16g Protein: 40g |
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