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Palestinian Crispy Herb Omelet
Middle Eastern ijee inspired these herb-packed, crisp-crusted omelets. Most of the work is in the herb prep; once you’re at the stove, the cooking is done in a matter of minutes. These omelets are meant to be thin, so we developed the recipe to make two 12-inch omelets that are folded in half. Sliced tomatoes and pita bread complete the meal.
4
Servings
Tip
Don’t reduce the amount of olive oil. Two tablespoons per batch may seem excessive, but that much is needed for the omelets to crisp on the bottom.
25 minutes
Ingredients
-
1
cup plain Greek yogurt
-
Kosher salt
Directions
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01In a small bowl, stir together the yogurt, ½ teaspoon of salt, ¼ cup of the parsley, 2 tablespoons of the mint, 2 tablespoons of the dill, 1 teaspoon olive oil and the lemon juice. In a medium bowl, whisk the eggs, scallions, chilies, cornstarch, 1 teaspoon salt and all remaining herbs.
