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home > recipes > eggs / dairy > georgian omelette with walnuts and pomegranate
handful of walnuts 4 eggs splash of water pinch salt pinch cayenne pepper 2 tablespoons butter cinnamon handful of pomegranate seeds Toast the walnuts in a frypan over medium heat until fragrant. Chop fine or grind them in a food processor. Place them in a large mixing bowl and add the eggs, water, salt and cayenne pepper. Beat the mixture until it is a uniform colour. Melt the butter in a frypan over medium heat. Add the egg mixture and stir with a fork until the eggs start to set. Flip one side of the egg mixture over the other, so you have a half moon shape, and slide it onto a plate. Sprinkle with cinnamon and pomegranate seeds and serve.

Georgian Omelette with Walnuts and Pomegranate


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list all recipes for EGGS-DAIRY (98)
list all recipes by LULU (2)


   

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keyword: georgian
keyword: omelette
keyword: walnuts
keyword: pomegranate
recipes for eggs-dairy
recipes by lulu
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(posted March 12, 2005)

handful of walnuts
4
eggs
splash of water
pinch salt
pinch cayenne pepper
2 tablespoons
butter
cinnamon
handful of
pomegranate seeds

Toast the walnuts in a frypan over medium heat until fragrant.
Chop fine or grind them in a food processor. Place them in a large mixing bowl and add the
eggs, water, salt and cayenne pepper. Beat the mixture until it is a uniform colour. Melt the butter in a frypan over medium heat. Add the egg mixture and stir with a fork until the eggs start to set. Flip one side of the egg mixture over the other, so you have a half moon shape, and slide it onto a plate. Sprinkle with cinnamon and
pomegranate seeds and serve.


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