Arabian Herb Omelette with Yogurt Sauce

Ingredients

• 2 Spring Onions
• 300 g natural yogurt
• 2 Garlic cloves
• 1 bunch parsley
• 1 bunch dill
• 1 bunch mint
• 4 tbsp plant oil
• 1 tbsp butter
• 8 eggs
• Salt
• pepper (ground)
• mint (for garnish)
• parsley (for garnish)

Instructions

1. 1.

   For the sauce, clean the spring onions, trim the ends, slice into thin rings and mix with the yogurt. Peel the garlic, press it in, season with salt and pepper, and refrigerate. Wash the herbs, pat dry, and roughly chop. Heat 2 tbsp oil and 1/2 tbsp butter in a large pan, briefly sauté half the herbs, spring onions, and garlic over low heat.

2. 2.

   Beat the eggs with salt and pepper in a bowl, fold in the remaining herbs, pour into the pan, and cook on low heat until set. Release from the pan edges, slide onto a plate, flip, return to the pan, and bake for about 1 more minute. Divide into four parts, garnish with mint and parsley leaves, and serve with the yogurt sauce.