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