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Cook time
5 minutes
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Serves
6
Author Notes
This Persian egg dish is filled with delicious herbs. Makes a great breakfast or plan ahead healthy side dish. —Susan Rubin
Ingredients
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6
eggs
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2 cups
fresh parsley, finely chopped
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2 cups
fresh cilantro, finely chopped
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2 cups
fresh dill, finely chopped
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2
leeks, chopped
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1 teaspoon
salt
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1/4 teaspoon
pepper
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1/2 teaspoon
ground cardamom
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1/2 teaspoon
ground cumin
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1/2 teaspoon
turmeric powder
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1 1/2 teaspoons
baking powder
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1 tablespoon
olive oil
Directions
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Saute leeks in olive oil until soft, set aside to cool
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Measure out all dry spices and mix together in a small bowl
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Whisk up the eggs until well combined. Add the dry spices and whisk again until no lumps are present
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Fold in the chopped herbs into the egg mixture. Add the leeks too. Mixture will look like wet herbs. If you like, you can add another whisked egg, if it seems too dry.
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Pour egg/ herb mixture into a 9" by 13" glass dish with parchment paper on the bottom.
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Bake at 350 degrees for 20-30 minutes.
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