Persian Omelet
- Ready In:
- 48mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 29.58 ml olive oil or 29.58 ml sunflower oil
- 2 leeks, finely chopped
- 340.19 g fresh spinach, washed and chopped or 141.74 g thawed frozen chopped spinach, squeezed dry
- 12 eggs
- 8 scallions, finely chopped
- 59.14 ml fresh parsley, fine chopped
- 59.14-118.29 ml fresh cilantro, chopped
- 2 sprig fresh tarragon, chopped or 2.46 ml dried tarragon
- 59.14 ml fresh chives, chopped
- 1 sprig fresh dill, chopped or 1.23 ml dried dill
- 2-4 sprig of fresh mint, chopped
- 78.78 ml walnuts or 78.78 ml pecans, chopped
- 118.29 ml pine nuts
- sea salt
- ground black pepper
directions
- 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.
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Reviews
-
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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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.
RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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