Ingredients
| • | Eggs | 6 |
| • | Olive oil | 1 tablespoon |
| • | Spring onions,chopped | 1 bunch |
| • | Spinach,chopped | 1/2 bunch |
| • | Fresh parsley,chopped | 1-2 sprigs |
| • | Fresh coriander leaves,chopped | 1-2 sprigs |
| • | Dry tarragon | a pinch |
| • | Dill,chopped | 1 sprig |
| • | Fresh mint leaves,shredded | 3-4 sprigs |
| • | Walnut kernels,chopped | 2 |
| • | Pine nuts(chilgoza) | 1 tablespoon |
| • | Sea salt | to taste |
| • | Black peppercorns,ground | to taste |
Method
Break eggs in a bowl. Heat oil in a large shallow pan that can be used under the grill. Add spring onions and cook till pink and soft. Add spinach and cook till spinach just wilts.
Remove from heat. Beat eggs in a bowl using a fork. Add the cooked spinach mixture and then stir in all the herbs and nuts. Season with salt and freshly ground black peppercorns. Pour the mixture into a pan and cover with a lid. Cook on very gentle heat for ten to twelve minutes or until set. Place under hot grill to brown the top.
Cut into wedges and serve with Garlic Butter Toasts with Sundried Tomatoes.
Break eggs in a bowl. Heat oil in a large shallow pan that can be used under the grill. Add spring onions and cook till pink and soft. Add spinach and cook till spinach just wilts.
Remove from heat. Beat eggs in a bowl using a fork. Add the cooked spinach mixture and then stir in all the herbs and nuts. Season with salt and freshly ground black peppercorns. Pour the mixture into a pan and cover with a lid. Cook on very gentle heat for ten to twelve minutes or until set. Place under hot grill to brown the top.
Cut into wedges and serve with Garlic Butter Toasts with Sundried Tomatoes.
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