1/4 cup fresh fenugreek leaves or 1 tablespoon dried (optional)
1/2 cup finely chopped garlic chives (optional)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
Flatbread or yogurt, for serving
How to Make It
Heat 1/4 cup oil over medium-high heat in an 8-inch nonstick skillet. Add 1/2 teaspoon of the turmeric and the onion, and sauté, stirring occasionally, until onions are lightly browned, 12 to 15 minutes. Add all the greens, parsley through scallions (and fenugreek and garlic chives if using), and stir to combine (the pan will be very full). Wilt the vegetable mixture for about 4 minutes. Transfer to a bowl and set aside. Wash the pan.
Whisk together the eggs, salt, pepper, flour, and remaining 1/2 teaspoon turmeric in a medium bowl. Add 2 cups of the vegetable mixture and stir to combine completely. If there’s still egg puddling at the bottom of the bowl, add more of the vegetable mixture, 1/4 cup at a time, until the egg is fully incorporated. (Save any leftover vegetable mixture for something else, like a scramble.)
Return the pan to the stove over medium heat and add the remaining 1/4 cup oil. Add the egg mixture to the pan and quickly spread it into an even layer. Cover and cook, reducing the heat as necessary to maintain a gentle bubble, until the bottom is quite browned but not burned and the top has set, about 10 minutes. With the side of a spatula, divide into quarters. Flip each quarter and continue cooking, covered, until the bottom is browned, 2 to 3 minutes. Cut each quarter in half to make 8 slices.
Warm flatbread and tart yogurt.
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