Prep Time: 00:30
Cook Time: 00:40
1 c dried dill
2 bundles of green onions
1 Bunch of spinach
1 Bunch cilantro
handful of parsley
1 tbsp. plain yogurt
1 tspn. baking power
1 tspn. baking soda
s+p to taste
handful of barberries (optional)
handful of chopped walnuts (optional)
1Remove most of the stems as you can, and chop the spinach, green onion and herbs finely. Set aside to dry off.
2In another both, whisk together eggs, baking soda and powder, yogurt, and s+p to taste. Fold in chopped herbs and vegetables.
3If you want to add walnuts of berries, now is the time to do so.
4Melt 2-3 pats of butter in a frying pan.
5Once melted and coating the pan bottom, cover the pan with the egg mixture. Smooth out the mixture so it is distributed evenly though out the pan.
6Cover and cook for twenty minutes. Then use a large plate to help you flip the egg cake over. Cook on the other side for another 20 minutes.
*The drier the herbs are, the better the egg cake will form. * This can be served with basmati rice and cream-topped yogurt.
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