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Fresh Herb Omelette with Caramelized Onions
Playing around: Use whatever herbs you have and like (dill, chives, tarragon, basil, cilantro, any combination, keep total amount the same)
7.5 tbsp olive oil
2 tbsp unsalted butter
3 onions, thinly sliced
8 eggs, beaten
2.5 tbsp all-purpose flour
6 green onions, trimmed and finely sliced (60g, 3/4 cup)
1 green chile, seeded and finely chopped
1 cup / 20g parsley leaves, half roughly chopped and the remainder left whole
1 cup / 20g mint leaves, half roughly chopped and the remainder left whole
3/4 tsp dried mint
4.5 oz (125g feta) roughly crumbled
salt and black pepper
1/2 tsp baking powder
2.5 tsp za'atar
Put 2 tbsp of oil and all the butter into a medium frying pan and place over medium-high heat.
Add the onions and cook for about 20 minutes, stirring from time to time, until deep brown and caramelized.
Set aside for about 10 minutes, to cool.
Put the eggs and flour into a mixing bowl and whisk well to combine, then add..
the green onions, chile, chopped parsley, chopped mint, dried mint
1.75oz(50g) of feta
3/4 tsp of salt
a good grind of black pepper
Mix well to combine. Add the baking powder, mix again to combine, and set aside.
Combine the caramelized onions with the whole herbs, remaining 2.75 oz (75g) of feta, and 1.5 tsp of za'atar and set aside.
Put about 2 tsop of oil into a medium frying pan and place over medium-high heat.
Add 4-5 tbsp of the egg mixture (about 35g) and cook for about 1.5 minutes until the bottom is golden.
Using a spatula, carefully flip the omelette and cook for another 30 seconds or so, until golden brown on both sides.
Carefully slide the omelette onto a plate and return the pan to the heat.
Repeat the process with the remaining oil and egg mixture, to make eight omelettes in total.
Divide the omelettes among four plates, two per person.
Top with the caramelized onions, sprinkle with the remaining 1 tsp of za'atar, and serve.