Herb Cake
Extract from Brown and Rosie’s Fresh and Simple • By Leyli Mustafaeva and Rena Lavery • Published by Unicorn Publishing
About
Brown and Rosie’s Fresh and Simple
This herby omelette is a great buffet or large lunch party dish;
good value, vegetarian and best made in advance. At the café,
we serve this with some crusty bread and a green salad.
SERVES 6
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Crafterella featured Herb Cake
29 Jan 23:00
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Debbie M. commented on Herb Cake
26 Jan 20:05
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Joani T. favorited Herb Cake
25 Jan 09:54
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Kimya J. favorited Herb Cake
24 Jan 00:19
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Unicorn Publishing published her project Herb Cake
20 Jan 09:00
You Will Need
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Step 1
In a large mixing bowl, whisk together the eggs, lemon juice
and herbs. Season with salt and pepper, then add the chopped
walnuts. -
Step 2
Heat the oil in a 20cm non-stick lidded frying pan, then pour in
the egg mixture and cover with the lid. -
Step 3
After 5 minutes, when the bottom has set, remove the lid,
shaking the frying pan from side to side so a little of the
uncooked mixture runs down the sides. Cover and reduce the
heat, then cook for a further 15 minutes, or until the egg is set. -
Step 4
Then cover the frying pan with a at plate, ip the pan over
and slide the omelette back into the pan to cook for another 5
minutes. -
Step 5
Once done, slide out onto a plate and sprinkle with sumac.
This can be served warm or cold.
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