Khagina

• 5 large eggs
• 5 tablespoons flour
• black pepper, to taste
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cardamom
• 1/4 teaspoon salt
• 1/2 cup onion, finely chopped
• 2 tablespoons parsley, finely chopped
• 4 tablespoons yogurt
• 3 tablespoons butter

1. Beat the eggs, gradually sprinkling in the chick-pea flour, then add all the remaining ingredients (except butter) and beat together thoroughly.
2. Melt the butter in a 9-inch skillet and por the egg mixture into it.
3. Cook over low heat, covered, until the eggs are set on top.
4. Flip the omelet out onto a plate and slide it back into the pan on the other side.
5. Cook it for a few minutes more, just enough to lightly brown the other side, then turn it out on a platter.
6. Serve warm or at room temperature.

eggs, flour, black pepper, ground coriander, cardamom, salt, onion, parsley, yogurt, butter

Taken from www.food.com/recipe/khagina-310776 (may not work)