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Palestinian Crispy Herb Omelet

Palestinian Crispy Herb Omelet

  • Makes
    4 servings
  • Cook Time
    25 minutes

Middle Eastern ijee inspired these herb-packed, crisp-crusted omelets. Most of the work is in the herb prep; once you’re at the stove, the cooking is done in a matter of minutes. These omelets are meant to be thin, so we developed the recipe to make two 12-inch omelets that are folded in half. Sliced tomatoes and pita bread complete the meal.

Tip

Don’t reduce the amount of olive oil. Two tablespoons per batch may seem excessive, but that much is needed for the omelets to crisp on the bottom.

Ingredients
  • 1

    cup plain Greek yogurt

  • Kosher salt

  • 1 ¼

    cups flat-leaf parsley, finely chopped, divided

  • 1

    cup fresh mint, finely chopped, divided

  • 1

    cup fresh dill, finely chopped, divided

  • 4

    tablespoons plus 1 teaspoon extra-virgin olive oil, divided

  • ½

    teaspoon lemon juice, plus lemon wedges, to serve

  • 8

    large eggs

  • 8

    scallions, thinly sliced

  • 3

    serrano chilies, stemmed, seeded and minced

  • 1

    tablespoon cornstarch

  • Sliced tomatoes, to serve

  • Warmed pita bread, to serve

Step 1

In a small bowl, stir together the yogurt, ½ teaspoon of salt, ¼ cup of the parsley, 2 tablespoons of the mint, 2 tablespoons of the dill, 1 teaspoon olive oil and the lemon juice. In a medium bowl, whisk the eggs, scallions, chilies, cornstarch, 1 teaspoon salt and all remaining herbs.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until just smoking. Pour in half of the egg mixture and, using a silicone spatula, gently spread to cover the surface of the skillet. Cook until the bottom is browned and crisp and the top is no longer runny, 2 to 3 minutes.

Step 3

Remove the pan from the heat, cover and let stand until the eggs are set on top, 30 to 60 seconds. Slide the omelet onto a platter, folding it in half with the spatula. Loosely tent with foil to keep warm.

Step 4

Pour the remaining 2 tablespoons oil into the pan and heat over medium-high until just smoking. Cook the remaining egg mixture in the same way to make a second omelet. Transfer to the platter, folding in half. Serve with the herbed yogurt, lemon wedges, tomatoes and pita bread.

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