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Old 07-19-2007, 06:58 PM   #45
Nogrod
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Eggah from Harad

Now this is a fairly nice one as well. The herbs get rich as the summer goes by and the taste of them is just overwhelming! You may use any herbs you have at your disposal but this is the basic recipe... The oven-pan you should use should end up with about 2 centimeters thick omelette - otherwise you should adsjust the cooking time.

6 eggs, shaken and stirred
salt and pepper (black and white pepper both)
250g. of spinach
1 clove of garlic, diced (not crushed)
1 medium-sized leek diced very small
(1-2 shallots cut in small pieces)
a handful of coriander, cut into small pieces
a handful of parsley, cut into small pieces
a handful of chives, cut into small pieces
a handful of mint, cut into small pieces
a handful of tarragon, cut into small pieces
a nahdful of Dill-weed, cut into small pieces
(you can substitute any one of the herbs with dried ones by changing the amount from a "handful" to a "spoonful"... not to say that the fresh ones are 100 times better than the dried ones here - but you have the choice here: use as many herbs you wish and whichever you have)
Butter and olive 0il
(a handful of pine nuts)

1. Put on the oven into 170C (about 350F). Melt a piece of butter and some olive oil in a pan and sautée the garlic, the leek and the shallots in medium heat for about five minutes- until soft but not browned.

2. Wash and trim the spinach by cutting the stalks from them and then cutting them into stripes. Add the spinach to the onions and fry for five minutes more or until the spinach is getting soft.

3. Meanwhile break the eggs into a bowl and stir them lightly. Add salt and the peppers. Chop the herbs and add them to the eggs as well. The following stuff should be kind of like half herbs, half egg... so not like a traditional omelette but really thick with the herbs.

4. Add the onions and spinach to the bowl of eggs and herbs and transform the stuff to an oven dish. (Dry the pan and heat the pine nuts until lightly browned. Add to the eggs...) Stir gently and put in to the oven. Let the Eggah cook for 15 to 20 minutes.

5. Let cool for ten minutes before slicing it to pieces and serving as a meal with salad, tomato & cucumber (dressed with mint) and fresh white bread or as a side dish to any meats.
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Last edited by Nogrod; 07-19-2007 at 07:31 PM.
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