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    You are in: Home / Recipes / Persian Omelet Recipe
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    Persian Omelet

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    15 mins

    33 mins

    Derf's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large, shallow pan that can be used under the broiler.
    2. 2
      Add the leeks and fry them gently for about 5 minutes, until they are just beginning to soften.
    3. 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. 4
      Beat the eggs with a whisk, in a large bowl.
    5. 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. 6
      Season with salt and pepper.
    7. 7
      Pour the mixture into the pan and cover with a lid or foil.
    8. 8
      Cook over very gently heat for 25 minutes, or until set.
    9. 9
      Remove the lid and brown the top under a hot broiler.
    10. 10
      Serve cut into 8 wedges with a green salad, or serve cut into small bite sized pieces as an appetizer.
    11. 11
      Can be served hot or cold.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on October 05, 2002

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2002

      55

      Wonderful company lunch dish. I served it with your Simple Marinated Vine Ripened Tomatoes Simple Marinated Tomatoes, Danish Cucumber pickles and Warm French Baguette with butter MMM Thanks for another one Dorothy

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2012

      55

      Yummy although I left out quite a few ingredients. I needed to use up lots of herbs so this was perfect. I 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Persian Omelet

    Serving Size: 1 (47 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 256.1
     
    Calories from Fat 177
    69%
    Total Fat 19.7 g
    30%
    Saturated Fat 3.5 g
    17%
    Cholesterol 279.0 mg
    93%
    Sodium 152.0 mg
    6%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.1 g
    8%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    fresh tarragon

    fresh mint

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