Makes 1 8”x8” square, serves 4, or 6 as an appetizer
2 cups chopped parsley
1 cup chopped cilantro
2 TBSP dried dill, or ½ cup fresh chopped dill
small bunch of chives or 3 green onions, chopped finely
1 TBSP turmeric
1 TBSP flour
1 tsp baking powder
1 tsp salt
4 eggs (or 3 eggs and ¼ to ½ cup egg whites)
1 TBSP butter
1 TBSP canola oil
2 TBSP chopped walnuts
1 TBSP chopped dried cranberries
Preheat oven to 375F. In an oven-safe, 8”x8” dish put in a tablespoon of butter and a tablespoon of canola oil and put in the oven while it is preheating.
Mix the eggs, flour baking powder, salt, turmeric in a medium mixing bowl. Add all the chopped herbs, and walnuts and cranberries if using. Take the dish out of the preheated oven and swirl around so the sides get oily. Pour mixture in, flatten the surface, and bake for about 25 minutes till a knife inserted comes out clean.