Palestinian Crispy Herb Omelet | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 1 cup plain Greek yogurt
• Kosher salt
• 1 ¼ cups flat-leaf parsley, finely chopped, divided
• 1 cup fresh mint, finely chopped, divided
• 1 cup fresh dill, finely chopped, divided
• 4 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• ½ teaspoon lemon juice, plus lemon wedges, to serve
• 8 large eggs
• 8 scallions, thinly sliced
• 3 serrano chilies, stemmed, seeded and minced
• 1 tablespoon cornstarch
• Sliced tomatoes, to serve
• Warmed pita bread, to serve