Filter
Reset
Sort ByRelevance
Deetergirl
Persian herb omelette with cucumber dip
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
Blogs that might be interesting
-
20 minLunchfresh string beans, lemon, extra virgin olive oil, almonds dry roasted, fresh cod fillet, serrano ham, sprig of rosemary,cod-hamp packages
-
20 minLunchparty roll, cranberry compote, white raisin, apricot jam, goat cheese, honey, dried thyme,scoops with cranberry apricot chutney and goat cheese
-
60 minLunchonion, chestnut mushrooms, peeled carrots, thin bacon strips, chicken fillet, smoked paprika, frozen garden peas, frozen dough for savory pie, medium sized egg, Grana Padano cheese flakes, fresh parsley,quiche with chicken and vegetables
-
25 minLunchsweet potatoes, small sprouts, vegetable stock, hazelnut, Sesame seed, cumin seed, coriander seed, fennel seed, yogurt Greek style (10% fat),sprouts soup with dukkah
Nutrition
495Calories
Fat63% DV41g
Protein36% DV18g
Carbs4% DV12g
Loved it