Khagineh - Persian Herb Omelette

Ingredients

Eggs

4 large

All-purpose flour

1/4 cup

Milk

1/4 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Turmeric

1/2 teaspoon

Vegetable oil

2 tablespoons

Fresh herbs (such as parsley, cilantro, or dill)

1/2 cup, chopped

Instructions

1. In a mixing bowl, whisk together the eggs, all-purpose flour, milk, salt, black pepper, and turmeric until the mixture is smooth and well combined.
2. Gently fold in the chopped fresh herbs, incorporating them evenly throughout the batter.
3. Heat the vegetable oil in a non-stick skillet over medium heat until shimmering.
4. Pour the egg mixture into the skillet, spreading it evenly to cover the surface.
5. Cook for 3-4 minutes, or until the bottom is golden brown and the edges begin to set.
6. Carefully flip the khagineh using a spatula and cook for another 3-4 minutes on the other side until golden brown.
7. Once cooked, transfer the khagineh to a serving plate and let it cool slightly.
8. Cut into wedges and serve hot, garnished with additional fresh herbs if desired. Pair with warm bread and a side of pickled vegetables for a complete meal.