Shelf 51geuraozul

Extract from Brown and Rosie’s Fresh and Simple • By Leyli Mustafaeva and Rena Lavery • Published by Unicorn Publishing

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
35 mins
Serves
6

Brown and Rosie’s Fresh and Simple
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

Posted by Unicorn Publishing Published See Unicorn Publishing's 3 projects » © 2019 Leyli Mustafaeva / Unicorn Publishing · Reproduced with permission.
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  • Step 1

    In a large mixing bowl, whisk together the eggs, lemon juice
    and herbs. Season with salt and pepper, then add the chopped
    walnuts.

  • Step 2

    Heat the oil in a 20cm non-stick lidded frying pan, then pour in
    the egg mixture and cover with the lid.

  • Step 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.

  • Step 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.

  • Step 5

    Once done, slide out onto a plate and sprinkle with sumac.
    This can be served warm or cold.

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Comments

Debbie M.
Debbie M. · Newcastle upon Tyne, England, GB
Delicious would love to try some more recipes from this book
Reply