Close
Ingredients
| green onions - spring or scallion (chopped): 1/2 cup |
| chives (chopped): 1 cup |
| fresh cilantro (coriander): 1 cup (chopped) |
| fresh dill weed (sprigs): 1/2 cup (chopped) |
| parsley: 2 cups |
| ground turmeric: 1 tsp |
| salt: 1 dash |
| black pepper: 1 tsp |
| eggs: 4 |
| olive oil: 2 Tbl |
| salted butter: 1/2 Tbl |
Coucou - Persian Herb Omelette
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
12 min -
Servings
4 serving(s)
Tags
- Wash and finely chop all herbs before measuring.
- Put chopped herbs into mixing bowl.
- Add eggs, salt and pepper, 1 tbspn of oil and turmeric.
- Mix well.
- Heat the remainder of oil and half the butter in a fry pan.
- Pour in mixture and cook on low for about 8 mins with the lid on.
- Peek underneath; if it's brown move on to next step.
- Put plate over open fry pan top.
- Upturn and carefully place coucou on plate.
- Put remainder of butter in pan then slide coucou back in to cook the other side.
- Cut into wedges when done and serve with sour cream and sweet chilli sauce.