Kukuye sabzi (herb omelet)

-JUDI M. PHELPS
      2 c  Spinach; finely chopped
  1 1/2 c  Green onions; finely
           -chopped
    1/2 c  parsley; finely chopped
    1/4 c  Coriander; chopped
      1 tb dill; chopped
      1 tb tarragon; chopped
      2 tb Tareh (garlic chives);
           -chopped
      1 tb flour
           ;salt
           Freshly ground black pepper
      8    Eggs
    1/4 c  Ghee or butter
 
  Vegetables and herbs must be well washed and dried before chopping
  and measuring.  Chopping can be done very speedily and efficiently in
  a food processor if desired.  Accurate measuring of greens is not
  essential to success of this dish.
  
  Combine greens in a bowl.  Mix flour with 1 teaspoon salt and pepper
  to taste and sprinkle over greens, then toss well.  Beat eggs until
  frothy and pour over greens.  Stir well to combine and adjust
  seasoning.  Heat butter in a 9-inch round casserole dish or deep cake
  pan in a moderate oven.  Swirl to coat sides and pour in egg mixture.
  
  Bake in a moderate oven, one shelf above center, for 45-50 minutes
  until set and top is lightly browned.  If insufficiently browned when
  set, place briefly under a hot grill.  Serve hot, cut in wedges, with
  yogurt and flat bread.  Also good served cold.  Serves 4.  Source:
  The Complete Middle East Cookbook by Tess Mallos.
  
  Shared and MM by Judi M. Phelps.
  jphelps@shell.portal.com or jphelps@best.com