Thin Omelets With Saffron And Exotic Herbs Recipe

Cover the saffron with a tablespoon of boiling water to release the color and flavor.

Whisk the eggs, stir in the scallions, herbs, saffron, and a few pinches of salt and pepper. Let stand for 15 minutes.

Preheat the broiler. Add 2 teaspoons of the oil and/or butter to a 8-inch nonstick skillet over medium-high heat. When hot, pour in one-third of the eggs mixture. After a minute or so, lower the heat and cook until golden on the bottom and the eggs are mostly set, about 10 minutes.

Slide the pan under the broiler to finish cooking the top. Slide unto a serving plate; keep warm. Repeat procedure twice more with the remaining egg mixture.

Cut the omelets into quarters and serve garnished with the dill.