Herb Cake

Brown and Rosie’s Fresh and Simple

Posted by Unicorn Publishing

About

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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You Will Need (11 things)

  • 9 Egg(s) , beaten
  • Juice of 1 Lemon
  • 1 Bunch  Flat-Leaf Parsley , finely chopped
  • 1 Leek , finely chopped, including most of the green part
  • 1 Bunch Dill , chopped
  • 1 Bunch Mint , chopped
  • 2 Bunches of Chives , chopped
  • Salt and ground Black Pepper
  • 100 g Walnuts , chopped
  • 2 tbsp Olive Oil
  • 1 tbsp Ground Sumac

Steps (5 steps, 35 minutes)

  1. 1

    In a large mixing bowl, whisk together the eggs, lemon juice
    and herbs. Season with salt and pepper, then add the chopped
    walnuts.

  2. 2

    Heat the oil in a 20cm non-stick lidded frying pan, then pour in
    the egg mixture and cover with the lid.

  3. 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.

  4. 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.

  5. 5

    Once done, slide out onto a plate and sprinkle with sumac.
    This can be served warm or cold.