"If the Amish
make it, you'll find it at Amish Pleasures."
Armenian Easter Omelets
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
c. finely chopped parsley
4 c. finely chopped scallions
4 eggs, lightly beaten
1½ t. salt
several dashes freshly ground pepper
1 clove garlic, crushed and minced
1 c. olive oil for frying
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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