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Armenian Easter Omelets

  Combine the parsley, scallions, beaten eggs, salt, pepper, and garlic in a large bowl. Place a generous amount of olive oil in a heavy skillet and heat. Drop the mixture by tablespoonful into the hot fat. Fry approx. 4 minutes on each side until golden brown. Remove the omelets from the heat and put on paper towels to cool. Continue to make omelets, adding more olive oil as needed. Serve cold on a fancy platter or dish.

16 small (2"-3") omelets

4 c. finely chopped parsley
4 c. finely chopped scallions
4 eggs, lightly beaten
1 t. salt
several dashes freshly ground pepper
1 clove garlic, crushed and minced
1 c. olive oil for frying

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