Herb Cake

Brown and Rosie’s Fresh and Simple

https://www.cutoutandkeep.net/projects/herb-cake • Posted by Unicorn Publishing

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

You will need

9 Egg(s) , beaten Juice of 1 Lemon 1 Bunch  Flat-Leaf Parsley , finely chopped 1 Leek , finely chopped, including most of the green part 1 Bunch Dill , chopped 1 Bunch Mint , chopped 2 Bunches of Chives , chopped Salt and ground Black Pepper 100 g Walnuts , chopped 2 tbsp Olive Oil 1 tbsp Ground Sumac

Project Budget

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Difficulty

Description

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

Instructions

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

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

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.

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.

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