Prep 15 mins
Cook 33 mins
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.
- 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
- Heat oil in a large, shallow pan that can be used under the broiler.
- Add the leeks and fry them gently for about 5 minutes, until they are just beginning to soften.
- 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.
- Beat the eggs with a whisk, in a large bowl.
- 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.
- Season with salt and pepper.
- Pour the mixture into the pan and cover with a lid or foil.
- Cook over very gently heat for 25 minutes, or until set.
- Remove the lid and brown the top under a hot broiler.
- Serve cut into 8 wedges with a green salad, or serve cut into small bite sized pieces as an appetizer.
- Can be served hot or cold.
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!
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
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.