Iraq Walnut Omelette
|Eggs||6 , beaten|
|Finely chopped walnuts||3⁄4 Cup (12 tbs)|
|Dried soaked currants||1⁄2 Cup (8 tbs), in warm water for 15 minutes and drained|
|Ground saffron||1⁄4 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Chopped fresh chives||2 Tablespoon|
|Fresh bread crumbs||1⁄4 Cup (4 tbs)|
1) In a bowl, mix the beaten eggs, walnuts, currants, saffron, turmeric, chives, bread crumbs, salt and pepper, to taste together.
2) In a large omelet pan, melt 1 tablespoon butter over a high heat and pour in the egg mixture.
3) Cook the omelet, until firm and brown on one side, adding more butter into the pan, if required, then turn over and cook the omelet on the other side.
4) Slice and serve the Iraq Walnut Omelet, immediately on individual serving plates.