- 2 bunches of dill, picked
- 2 bunches of cilantro
- 1 bunch Italian Parsley
- ½ cup ( 125 mL ) dry dill powder
- 2 scallions
- 1 lemon zested
- 8 eggs
- 1 tsp ( 5 mL ) baking powder
- 1 tsp ( 5 mL ) black pepper
- ½ tbsp ( 7.5 mL ) Kosher salt
- 2 tbsp ( 30 mL ) Nextjen gluten free flour
- 2 tbsp ( 30 mL ) Fenugreek powder
- ¾ package Sun Dried Barberry “Zershk”
- 1 tbsp ( 15 mL ) butter
- 1 tsp ( 5 mL ) olive oil
Optional For Serving
- Plain Yogurt
- Mesclun salad mix
- Extra Virgin Olive Oil
- Sankat Bread
Chop all the herbs fine, or use food processor. Chop the cilantro and parsley with the stems, the dill should be picked then chopped. Whisk the eggs together and add all the ingredients.
Preheat the oven at 375°F, rub the cold butter around the none stick pan and drizzle 1 tsp worth of olive oil in pan. Pour the batter on the pan and cook on stove at medium high heat until sides are nicely browned.
Transfer to oven and bake until fully set should be brown and crispy on top. If the top is set but not browned, you can turn on the broiler on low and keep a keen eye on the omelette to not burn it, it will brown and crisp quickly at this point. Remove from oven and rest in the pan until cool to touch. Cut into wedges to serve at room temperature.
Optional: serve with a dollop of yogurt, dress the salad mix with olive oil and lemon, serve with Koo koo Sabzi with a side of sankat bread.
Zershk not available, use dried cranberries as an alternative.