I have given this a ‘breakfast’ label, however, it works well for lunch and dinner as well. Because it can be eaten hot or cold, you could even take it to a picnic.
Serve it with yogurt and a crusty bread; Enjoy!
6 eggs
1/4 teaspoon salt
Freshly ground black pepper to taste
1 garlic clove, crushed to a pulp (I use a mortar and pestle.)
1/2 c finely chopped parsley
1/4 c finely chopped fresh cilantro
1/2 c snipped chives or tops of green onions
1 T dried, crumbled fenugreek greens – optional
2 T chopped pecans (or walnuts)
1 T currants or raisins
3 T olive oil
~ In a mixing bowl beat eggs well.
~ Add salt. pepper, chopped parsley, cilantro, chives (fenugreek, if using) nuts, and currants. Beat again.
~ Heat oil in a cast iron skillet or non-stick fry pan about 10 inches across over medium-high heat.
~ Stir the egg mixture and pour it into the hot pan, swirling the pan if necessary to spread evenly. (I made sure not all the currants would be in one bite!)
~ Cover and cook 4-5 minutes
~ Preheat the broiler to 450*
~ Turn heat to low and cook (on the stove top) an additional 4-5 minutes
~ Uncover the pan and set under broiler for 2 minutes or until egg is set.
~ Slide the pie onto a serving dish (or cut into wedges) and serve immediately.
TIPS:
~ Watch your egg pie carefully so it does not over cook!
~ The yogurt really adds to this dish… try it.
~ This meal goes well with Quinoa with Bean and Carrot.
CREDITS: Madhur Jaffrey; photos, Sharon Keller
Come & Dine 