Persian Omelet

READY IN: 48mins
Recipe by Derf2440

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.

Top Review by Mirj2338

Choose your recipe at 6:30 AM and have it on the table by 7, I just love having Zaar at my fingertips! I made a 6 serving version of the omelet, everyone loved it, especially my youngest, whose favorite color is green, and this makes a really green omelet! I know my picky kids, so I left out the mint altogether, and used ground nuts, which gave a wonderful texture to the eggs. There was just enough left over for me to put in a pita to take to the office today for lunch. Thanks for a new slant on breakfast, Dorothy!

Ingredients Nutrition


  1. Heat oil in a large, shallow pan that can be used under the broiler.
  2. Add the leeks and fry them gently for about 5 minutes, until they are just beginning to soften.
  3. 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. Beat the eggs with a whisk, in a large bowl.
  5. 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. Season with salt and pepper.
  7. Pour the mixture into the pan and cover with a lid or foil.
  8. Cook over very gently heat for 25 minutes, or until set.
  9. Remove the lid and brown the top under a hot broiler.
  10. Serve cut into 8 wedges with a green salad, or serve cut into small bite sized pieces as an appetizer.
  11. Can be served hot or cold.

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