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Foraging with Alexis Nikole Nelson.
Middle Eastern ijee inspired these herb-packed, crisp-crusted omelets. Most of the work is in the herb prep; once you’re at the stove, the cooking is done in a matter of minutes. These omelets are meant to be thin, so we developed the recipe to make two 12-inch omelets that are folded in half. Sliced tomatoes and pita bread complete the meal.
cup plain Greek yogurt
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