Persian herb omelette with cucumber dip

Name: persian herb omelette with cucumber dip
Total time: 20 min
Yield: 4
Ingredients: 4 tablespoon sunflower oil; 1 leeks; 1 onion; 1 bunch coriander; 1 bunch parsley; 1 dill; 5 egg; 0.5 teaspoon turmeric; 1 teaspoon baking powder; 300 milliliters Greek yoghurt before the dip; 0.5 cucumber before the dip; 0.5 bunch fresh mint before the dip; 2 tablespoon raisins before the dip; 1 lime before the dip; 100 gram walnut before the dip; 1 clove garlic before the dip

Ingredients

4 tablespoon sunflower oil
1 leeks
1 onion
1 bunch coriander
1 bunch parsley
1 dill
5 egg
0.5 teaspoon turmeric

1 teaspoon baking powder
300 milliliters Greek yoghurt before the dip
0.5 cucumber before the dip
0.5 bunch fresh mint before the dip
2 tablespoon raisins before the dip
1 lime before the dip
100 gram walnut before the dip
1 clove garlic before the dip

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.