PERSIAN BAKED OMELETTE

Ingredients:
1 cup fresh spinach, chopped finely
4 shallots, chopped finely
8 eggs or equivalent Egg Replacer or other egg substitute
3 tablespoons chopped parsley
1/4 teaspoon tarragon
1/4 teaspoon dill
1/4 teaspoon coriander
Salt and pepper
3 tablespoons olive or salad oil
Recipe:
1. Beat the eggs in a bowl, add the chopped vegetables and the herbs.
2. Season to taste with salt and pepper and mix well.
3. Grease a baking dish and pour in the egg mixture.
4. Bake in a slow 350 F/175 C oven for 45 minutes, covering the dish for the first 30 minutes. The vegetables should be tender and the eggs set, with a golden crust on top.
Serves:
4
Notes:
Serving suggestion Serve hot or cold as an appetizer or main dish accompanied by a green salad.