Persian Baked Omelette with Fresh Herbs

Ingredients

• 2 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1 large red onion, halved and thinly sliced
• 4 green onions, white and pale green portions, finely chopped
• 2 garlic cloves, crushed to a paste using the side of a chef’s knife and 1/4 tsp. kosher salt
• 2 oz. (60 g) baby spinach, coarsely chopped
• 1/4 cup (1/4 oz./7 g) fresh cilantro, coarsely chopped
• 1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley, coarsely chopped
• 1/4 cup (1/3 oz./10 g) chopped fresh chives
• 2 Tbs. coarsely chopped fresh dill
• 1/4 cup (1 1/4 oz./40 g) pine nuts, lightly toasted and chopped
• Kosher salt and freshly ground pepper
• 10 eggs
• 1/4 cup (2 fl. oz./60 ml) nonfat milk
• 1/2 cup (4 oz./125 g) 2% Greek yogurt

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