Spicy herby eensy eggs

Miniature omelettes

These are so good. Sit around the kitchen and eat them out of the pan.


3 eggs
good pinch of ground cumin
finely chopped fresh mint
finely chopped fresh parsley
3 spring onions, white part, very finely chopped
freshly ground black pepper
olive oil


Mix the eggs with the cumin and then everything else but the olive oil. Heat the olive oil in a heavy-based frying pan: perhaps 5mm of oil. Slip teaspoons of the mixture into the hot oil. Allow the omelettes to puff up and brown around the edges – these are so small, they don’t need turning. Remove with a slotted spoon to a hot plate and eat while you are cooking the rest. Oh, if you have to be civilised about it, remove with a slotted spoon to a hot plate lined with crumpled kitchen paper and keep warm. When all are cooked, serve. You can top with a little more cumin mixed with GOOD salt.

recipe idea from Stephanie Alexander The Cook’s Companion


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