Mother Hens: Mini Herb Omelette

Mini Herb Omelette
Make around 8 patties
From Chef Einat Admony

• 5 Handsome Brook Farm eggs
• 2 teaspoons all purpose flour
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon chili flakes
• 1 teaspoon Kosher salt
• 1 cup finely chopped parsley
• 1 cup finely chopped cilantro
• ½ cup thinly sliced scallions (green parts only)
• ½ cup finely chopped dill
• 1 small onion, finely chopped
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon chili flakes
• 1 teaspoon Kosher salt
• 2 tablespoons canola oil
• 1 tablespoon olive oil

1. Crack the eggs into a large bowl, add the flour and the spices and whisk until nicely foamy. Add chopped herbs and onion, spices and and mix thoroughly until fully combined.
2. Heat both kinds of oil in a large nonstick skillet on medium heat.  Pour the mixture into the hot skillet, using about a 1/3 cup for each pancake. Don’t crowd the skillet – once you pour the mixture it tends to spread. Fry for 2-3 minutes on each side until the patties are golden brown, and remove to a plate lined with paper towel to drain the oil.
3. Repeat with the rest of the herb and egg mixture. If the skillet is dry add another tablespoon of oil.
4. Serve warm.