VEG­ETABLE AND HERB OMELETTE

The Jerusalem Post Magazine - - FOOD -

Makes 2-3 omelettes

10 cilantro sprigs, chopped finely

10 pars­ley sprigs, chopped finely

15 dill sprigs, chopped finely

15 mint sprigs, chopped finely

4 medium onions, peeled and chopped finely

1-2 hot green pep­pers, chopped finely (change

amount ac­cord­ing to how spicy you want it to be) 3 slices of bread, soaked in wa­ter and then squeezed out 3-4 large eggs

½ tsp. salt

½ tsp. black pep­per

1 tsp. cumin

¼ tsp. harissa or hot pa­prika

Canola or olive oil for fry­ing

In a large bowl, add the cilantro, pars­ley, dill, mint and all the chopped veg­eta­bles. Mix well and then add the squeezed bread, eggs, and spices and mix again. Taste and ad­just sea­son­ing.

Heat the oil in two small fry­ing pans or one large fry­ing pan. Pour in some of the bat­ter and flat­ten gen­tly. Fry on both sides. Serve hot

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