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Persian herb omelette with cucumber dip
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Ingredients
Directions
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Heat 2 tablespoons of oil and fry the leek and onion. Mix the green herbs with the eggs, turmeric and the baking powder. Stir the leek and onion through this mixture and season with salt and pepper.
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Heat the rest of the oil in a frying pan and pour in the egg mixture. Cover the pan and let the egg solidify in a low setting for 7 minutes.
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Preheat the oven grill. In the meantime, mix the ingredients for the dip. Grill the omelette for 1-2 minutes under the oven grill to allow the top to completely cook. Serve the Persian herb omelette with the cucumber dip.
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Nutrition
495Calories
Fat63% DV41g
Protein36% DV18g
Carbs4% DV12g
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