This is a delicious, quick, and easy throw-together Iranian dish that I absolutely love. My grandma would always whip this up for me when I wanted a snack from school, and there would always be something to look forward to later in the evening.
eggs (you may use 4 if your herb bunches are bountiful)
Serving Size: 1 (182) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 125 g64 %
Total Fat 14 g21 %
Saturated Fat 2.3 g11 %
Cholesterol 158.6 mg
Sodium 697 mg
Dietary Fiber 4.8 g19 %
Sugars 3.2 g12 %
Protein 10.6 g
Cook spinach and drain well.
In a large bowl, combine spinach, cilantro, parsley, dill, and onion.
In a small bowl, crack three eggs and whisk with a fork. Pour eggs into large bowls with herbs. Mix to combine.
You do not want an eggy consistency. The egg is used to combine the herbs together. The herbs should look very glossy from the egg, not swimming in it! From here gauge if you need to crack another egg and add it to your mix.
Season with salt, pepper, and turmeric,.
Fold in cranberries and walnuts.
Heat a large pan over medium-heat and spray with cooking spray.
Pour egg mixture into pan and let cook on one side, about three minutes.
As the bottom is cooking, use your spatula to divide "omelet" into six or eight "pie slices".
Flip each slice so the other side cooks, another three minutes.
Lower heat to medium as needed so it doesn't burn.