START TO FINISH: 25 minutes
SERVINGS: 4
Middle Eastern ijee inspired these herb-packed, crisp-crusted omelets. Most of the work is in the herb prep; once you’re at the stove, the cooking is done in a matter of minutes. These omelets are meant to be thin, so we developed the recipe to make two 12-inch omelets that are folded in half. Sliced tomatoes and pita bread complete the meal.
Don’t reduce the amount of olive oil. Two tablespoons per batch may seem excessive, but that much is needed for the omelets to crisp on the bottom.
1 cup plain Greek yogurt
Kosher salt
1¼ cups lightly packed flat-leaf parsley, finely chopped, divided
1 cup lightly packed fresh mint, finely chopped, divided
1 cup lightly packed fresh dill, finely chopped, divided
4 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
½ teaspoon lemon juice, plus lemon wedges, to serve
8 large eggs
8 scallions, thinly sliced
3 serrano chilies, stemmed, seeded and minced
1 tablespoon cornstarch
Sliced tomatoes, to serve
Warmed pita bread, to serve
In a small bowl, stir together the yogurt, ½ teaspoon salt, ¼ cup of the parsley, 2 tablespoons of the mint, 2 tablespoons of the dill, 1 teaspoon olive oil and the lemon juice. In a medium bowl, whisk the eggs, scallions, chilies, cornstarch, 1 teaspoon salt and all remaining herbs.
In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Pour in half the egg mixture and, using a silicone spatula, gently spread to cover the surface of the skillet. Cook until the bottom is browned and crisp and the top is no longer runny, 2 to 3 minutes.
Remove the pan from the heat, cover and let stand until the eggs are set on top, 30 to 60 seconds. Slide the omelet onto a platter, folding it in half with the spatula. Loosely tent with foil to keep warm.
Pour the remaining 2 tablespoons oil into the pan and heat over medium-high until barely smoking. Cook the remaining egg mixture in the same way to make a second omelet. Transfer to the platter, folding in half. Cut the omelets into wedges. Serve with the herbed yogurt, lemon wedges, tomatoes and pita bread.