7 eggs
¼ cup Walnuts (finely ground)
2 tsp Dried Rose Petals (crushed)
½ tsp Cinnamon powder
¼ tsp Cardamom powder
1 tsp Cumin powder
1 tbsp Dried Fenugreek
1/8 tsp Turmeric Powder
Ingredients
1/8 tsp Turmeric Powder
1 tsp Black pepper (freshly ground)
1 tbsp Maida
3 tbsp Olive oil
2 nos. Garlic cloves (crushed)
1 bunch Spring Onion (coarsely chopped)
1 bunch Coriander leaves (coarsely chopped)
1 bunch fresh dill (coarsely chopped)
1 bunch Parsley (coarsely chopped)
Salt to taste
Ingredients
18
Count
18
Count
Nutrition
280
Calories
280
Calories
Total Time
45
Minites
45
Minites
Serves
5
People
5
People
Directions
- Take a Large Pan and pre-heat the pan on low flame, once hot crack the eggs. Add walnuts, rose petals, cinnamon, cardamom, cumin, fenugreek, turmeric, salt, pepper, flour, and one tbsp olive oil and Whisk lightly.
- Now add finely chop garlic, parsley, scallions, coriander and dill and transfer in a bowl. Fold these chopped herbs into the egg mixture.
- Place an 8-inch round ovenproof pan or baking dish in the oven and heat for 5 minutes. Pour in the remaining 2 tbsps of olive oil, followed by the egg mixture. Season lightly with salt.
- Bake for 30 minutes, then rotate the dish and continue baking for another 30 minutes. Unmold the omelet by loosening the edge with a knife and inverting onto a serving platter.
- Check after 20 minutes, if the bottom is cooked and top is set then carefully flip the omelet and cook again (covered) for 20-25 minutes or until it is cooked properly. Slice and serve hot or cold with any flat bread or paratha.
