This is a delicious and easy omelet to be served cold or hot. It’s packed with fresh herbs, good and healthy for a packed lunch or vegetarian main with a salad and a dollop of sour cream or yogurt!
Try it it’s not difficult at all.
- 5 Tbs olive oil
- 2 cups parsley
- 2 cups cilantro
- 1 cup dill
- 5 scallions
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 3/4 tsp cardamom
- 3/4 tsp cinnamon
- 1/2 tsp cumin
- 1/4 tsp pepper
- 7 eggs
- 1/2 cup almonds chopped
- A few cranberries
Preheat oven to 375. Use an 8 inch square pan with parchment paper to fit the bottom.
Coat the bottom and sides of pan with 2 Tbsp oil. Coat generously.
In a food processor combine parsley, cilantro, dill, scallions and 3 tbs oil. Process until ground but not like baby food! I stop the processor at my desired texture.
In a large bowl whisk baking powder salt cardamom cinnamon, cumin and pepper. Add two eggs and whisk. Then add the rest of the eggs and whisk until combined. Food in herb scallion mixture, nuts, and cranberries. I add a chopped jalapeño pepper because I just can’t help it. I have to add heat! Pour into prepared pan and Voila! Easy Peasy!
Bake about 20-25 minutes. Let it sit in the pan for about 10-12 minutes. When ready run an offset spatula on the edges to loosen. Invert onto plate and remove parchment from bottom, then re-invert on to a serving platter or cutting board. This is so the top now is back on top. The pretty presentable side! Slice into wedges warm or room temp. Enjoy
Yellow summer squash casserole
- 6-8 small yellow squash
- 1 medium onion chopped and sautéed in olive oil
- 3 Tbsp oil or butter (depending on the meal)
- 1 cup saltine cracker crumbs
- 2 eggs
- Salt and pepper
Cut off top and tail of squash. Steam for about 15 minutes. Drain, mash gently with potato masher in colander to remove all excess water. While squash is still warm add butter, sautéed onion eggs 1/2 cup of crumbs, a few gratings of fresh nutmeg or about 1/2 tsp dried nutmeg powder. Add about 1/2 x3/4 tsp salt and pepper.
Place squash mixture into baking dish top with 1/2 cup remains saltines crushed cracker, pop in the oven 350F 30 minutes and Voila another fabulous summer dish that’s easy and healthy. You’ve got to get those veggies in!
by Solange DeFrancesco