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from the kitchen of Sharmagne Leland-St. John
10 ounces fresh spinach, chopped
1 cup fresh cilantro leaves, chopped
1 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
10 fresh basil leaves, chopped
2 tablespoons fresh chives
5 scallions, chopped
1/2 teaspoon freshly ground pepper
Salt to taste
3/4 teaspoon dried sage
1 teaspoon turmeric powder
1/2 teaspoon ground nutmeg
2 teaspoons Italian seasoning
In a large bowl combine the spinach, cilantro. dill,
parsley, basil, chives, and scallions. In a separate
bowl beat the eggs and add to the above greens.
Add the spices and seasonings and mix well.
Grease a large omelet pan and heat over a low
medium heat. Pour the egg mixture into the pan
and cook until the bottom is firm and browned.
Place a plate over the top of the pan and flip the
omelet onto the plate, add a bit more oil to grease
the pan, then slide the omelet back into the pan
with the browned side up. Cook until the bottom
has become browned and the omelet is firm.
Cut into quarters or eighths and serve hot as a main
course or side dish.
Did you know, if you plant the white end you have
cut off the scallion, it will grow and new one?
Don't forget to compost the egg shells and scraps from
2001- 2012, Quill & Parchment
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