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
In a large mixing bowl, whisk together the eggs, lemon juice
and herbs. Season with salt and pepper, then add the chopped
walnuts. -
2
Heat the oil in a 20cm non-stick lidded frying pan, then pour in
the egg mixture and cover with the lid. -
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
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
Once done, slide out onto a plate and sprinkle with sumac.
This can be served warm or cold.