EDDY'S RECIPES
by Eddy Robey M.A.
Persian Vegetable Omelet
2 cups finely chopped Parsley
2 cups finely chopped Spinach
2 cups finely chopped Romaine Lettuce
2 cups finely chopped Leeks (White part only)
2 cups finely chopped Scallions (Green part only)
3/4 cup finely chopped Walnuts (optional)
2 tablespoons Flour
1 teaspoon salt
1/2 teaspoon finely ground Black Pepper
8 Eggs
4 tablespoons Olive Oil
Method
Toss the first 6 ingredients together in a large bowl.
In a smaller bowl, whisk together all of the other ingredients, except the Olive Oil.
Pour the Egg mixture in to the Vegetable mixture and combine thoroughly.
Pour the Olive Oil into a 12-inch skillet, and place the pan over a medium heat.
When the pan is hot, pour in the combined mixtures, smooth the top, and lower the heat.
Cook for about 30 minutes, or until the mixture is set, and the bottom browned.
Remove from heat, and spray the top with Vegetable Oil.
Place under a broiler, as far from the flame as possible and cook until the top is browned and crispy.
Cut into wedges and serve hot or at room temperature.
Excerpts from It's Not Just Chicken Soup.
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