Parsley, Onion and Eggs (Armenian Sokhov Boghdonosov Dabag)

The combination of parsley and onions is familiar to most of us as the perfect complement to a multitude of dishes, but the practice of mixing them with eggs is especially popular among Armenians from Dikranagerd. My friend's mother-in-law, who spoke and cooked in the distinctive Dikranagertsi style, called this sokhov boghdonosov dabag. This might be my favourite breakfast of all time - except, it's not necessarily breakfast. In America, we associate eggs with morning but this recipe makes a very satisfying meal any time of day. It can even be eaten cold, or at room temperature. And it's perfect for wrapping in fresh, soft lavash.
　
4-6 eggs
1 medium yellow onion, diced, or 1 cup chopped green onion
1 bunch fresh parsley, chopped
extra-virgin olive oil
sea salt
black pepper, freshly cracked

Beat the eggs until smooth.

Slowly heat a 10" skillet with just enough olive oil to sauté the onion until slightly soft.

Add the sautéed onion and the parsley to the egg and beat again until blended.

Add salt and pepper to taste.

Reheat the skillet with about 1/8" of oil, being careful not to let the oil smoke.

Test by adding a few drops of egg mixture to see if the oil is ready.

Slowly pour in enough egg mixture to make a thin sheet slightly thicker than a crêpe and about six inches across.

Turn once, cooking until slightly brown on each side.

Remove and place on a paper towel to absorb excess oil.