As an Eastern Mediterranean, we use bountiful herbs. This recipe is well used in all of Middle East. Armenians have a tradition to make this for Easter Sunday. My aunts and uncles lived next to us in Armenia. You can imagine the chaos and the chatter when we all got together, three generations at one table. My mom and my aunts will be cleaning, washing mountains of herbs and cracking over 50 eggs on this day. We used to wrap it in lavash and enjoy this bouquet of herbs as a breakfast.  I remember it so well tasting the freshness of herbs in warm omelet.

Ingredients :

• 5 Eggs
• 1 TBS Flour
• 1 Cup Parsley- chopped
• ½ Cup Cilantro – chopped
• ½ Cup Scallions- chopped 
• ¼ Cup Mint- chopped
• 5 TBS Olive oil
• 2 Cloves Garlic mashed 
• ¼ TSP Allspice
• Salt and black pepper to taste

Direction

1. Beat the eggs with the flour, salt, pepper, and allspice.
2. Add the herbs and mashed garlic and whisk it.
3. In a heavy nonstick pan, add oil on medium heat.
4. Once the oil is hot (you can test it by dropping in a tiny spoon of the mix), get one large spoon of the mix and drop it in the oil gingerly, making it in a circular form.
5. Give each portion a space while cooking so they stay separate.
6. Cook about 2-3 minutes until golden brown, then flip it to the other side.
7. Remove each cooked piece on a platter and repeat with the rest of the ingredients.
8. Serve warm with pita, lavash, and a dollop of plain yogurt (optional).