Khagina - cooking recipe

Ingredients

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

Preparation

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