Inspired by the Goyerti Kyukyu from Azerbaijan cuisine, this omelette has a unique taste due to variety and generous use of herbs.
- 9 Eggs
- 1 cup Parsley (chopped)
- 1 cup Dill (chopped)
- 1 cup Spring onions (chopped)
- 1 cup Coriander/Cilantro (chopped)
- 1 cup Celery (chopped)
- 1 tablespoon Lemon juice
- 3 tablespoons Butter
- Sea Salt (to taste)
- Black pepper (freshly ground, to taste)
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Break all the eggs in a big bowl. Beat until frothy. Season with sea salt, freshly ground (or not) black pepper and squeeze in some lemon juice. Whisk thoroughly.
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Add the chopped herbs to the whisked eggs and mix well.
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In a deep and big frying pan - preferably one with a handle - melt the butter.
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Pour in the egg batter. Use a spatula to level the batter. Cover and cook for 5 minutes.
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Check to see if the sides are sticking to the pan. If they are, add some more butter. Cover and cook on low flame for another 5-7 minutes or until the eggs are cooked and firm.
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If you want to cook both sides of the omelette – like I did – flip it using a big dish. (To learn how, head to the notes section below.)
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Cook for another 3-5 minutes.
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Remove from flame; slice like a pizza and serve hot; or at room temperature; or cold. Your choice completely!
* How to flip an omelette? Cover the frying pan with a big dish and place a towel on it. Place a firm hand on the towel-covered dish, take the pan by the handle and flip to transfer the omelette onto the plate. Place the pan back on the flame. Now slowly slide the omelette back into the pan, cooked side above.
* I missed my hand blender from the bottom of my heart as I whisked the eggs with a fork. Moral of the story: have a hand blender? Use it!
* We like our omelettes done well, the sides a bit crispy from being cooked a few minutes more. If you want this egg dish to be golden, alternate between low and medium flame. If you like it our way, then switch to medium/high flame.