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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 05, 2002

      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!

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    • on October 10, 2002

      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

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    • on May 29, 2012

      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.

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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
    Total Fat 19.7 g
    Saturated Fat 3.5 g
    Cholesterol 279.0 mg
    Sodium 152.0 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 2.5 g
    Sugars 2.1 g
    Protein 13.3 g

    The following items or measurements are not included:

    fresh tarragon

    fresh mint

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