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Persian Omelet

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Ingredients

Adjust Servings:
2 tablespoons olive oil or 2 tablespoons sunflower oil
2 leeks, finely chopped
12 ounces fresh spinach, washed and chopped or 5 ounces thawed frozen chopped spinach, squeezed dry
12 eggs
8 scallions, finely chopped
1/4 cup fresh parsley, fine chopped
1/4 - 1/2 cup fresh cilantro, chopped
2 sprigs fresh tarragon, chopped or 1/2 teaspoon dried tarragon
1/4 cup fresh chives, chopped
1 sprig fresh dill, chopped or 1/4 teaspoon dried dill
2 - 4 sprigs of fresh mint, chopped
1/3 cup walnuts or 1/3 cup pecans, chopped
1/2 cup pine nuts
sea salt
ground black pepper

Nutritional information

256.1
Calories
177 g
Calories From Fat
19.8 g
Total Fat
3.6 g
Saturated Fat
279 mg
Cholesterol
152 mg
Sodium
8.5 g
Carbs
2.6 g
Dietary Fiber
2.2 g
Sugars
13.4 g
Protein
47g
Serving Size

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Persian Omelet

Features:
    Cuisine:

    Yummy although I left out quite a few ingredients. I needed to use up lots of herbs so this was perfect. used cold pressed extra virgin olive oil, regular white onion as I didn't have any leeks, no spinach, the scallions, flat leaf parsley, extra cilantro, no tarragon (forgot), no chives, fresh dill, extra fresh mint, only Chinese pine nuts, sea salt & freshly ground 4 pepper mixture that came in my pepper mill. I think this would be yummy cold as an appetizer as my mother used to do.

    • 68 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Persian Omelet, The herbs and nuts add wonderful texture and taste to this omelet We served in bite sized pieces as an appetizer Can also sprinkle parmesan cheese over before putting under broiler to finish From Cooking for Diabetics Makes 8 meal size portions or 30 bite-size appetizers , Yummy although I left out quite a few ingredients I needed to use up lots of herbs so this was perfect used cold pressed extra virgin olive oil, regular white onion as I didn’t have any leeks, no spinach, the scallions, flat leaf parsley, extra cilantro, no tarragon (forgot), no chives, fresh dill, extra fresh mint, only Chinese pine nuts, sea salt & freshly ground 4 pepper mixture that came in my pepper mill I think this would be yummy cold as an appetizer as my mother used to do , Wonderful company lunch dish I served it with your recipe#39064 Simple Marinated Tomatoes, Danish Cucumber pickles and Warm French Baguette with butter MMM Thanks for another one Dorothy


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    Steps

    1
    Done

    Heat Oil in a Large, Shallow Pan That Can Be Used Under the Broiler.

    2
    Done

    Add the Leeks and Fry Them Gently For About 5 Minutes, Until They Are Just Beginning to Soften.

    3
    Done

    If Using Fresh Spinach, Add It to the Pan Containing the Leeks and Cook For 2 to 3 Minutes Over Medium Heat, Until Spinach Has Just Wilted.

    4
    Done

    Beat the Eggs With a Whisk, in a Large Bowl.

    5
    Done

    Add the Leek and Spinach Mixture (or the Leeks With the Thawed Frozen Spinach), Then Stir in the Scallions, With All the Herbs and Nuts.

    6
    Done

    Season With Salt and Pepper.

    7
    Done

    Pour the Mixture Into the Pan and Cover With a Lid or Foil.

    8
    Done

    Cook Over Very Gently Heat For 25 Minutes, or Until Set.

    9
    Done

    Remove the Lid and Brown the Top Under a Hot Broiler.

    10
    Done

    Serve Cut Into 8 Wedges With a Green Salad, or Serve Cut Into Small Bite Sized Pieces as an Appetizer.

    11
    Done

    Can Be Served Hot or Cold.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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