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Russian   -   Herb Omelet (Azerbaijan)   adapted from Please to the Table

  • 6 Large Eggs -- well beaten
  • 2 Cups Spinach -- finely chopped
  • 5 Large Scallion -- finely chopped
  • 1 Cup Parsley -- finely chopped
  • 1/2 Cup Dill -- finely chopped
  • 3 Tablespoons Cilantro -- finely chopped
  • 1/4 Cup Walnuts -- finely chopped
  • 1/4 Teaspoon Turmeric
  • Salt And Pepper -- to taste
  • 3 Tablespoons Olive Oil
Directions In a large bowl, combine eggs, spinach, scallions, herbs, walnuts, turmeric, salt and pepper. Mix well. Heat oil over medium heat in 10-inch skillet. Add egg mixture and cook until it begins to set about 5 minutes. Reduce heat to low, cover and cook until completely set about 15 minutes. Cut omelet into 8 wedges with a spatula, while still over heat in pan. Carefully turn each wedge and cook, covered, 5 minutes more. Transfer to serving plate and serve.
Serves 4
Time to Make 0:00

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