Persian Omelet Recette

Elevate your appetizer game with this vibrant Persian Omelet (Kuku Sabzi)! Bursting with fresh herbs, crunchy nuts, and savory leeks, this flavorful omelet offers a delightful mix of textures and tastes. Perfect as bite-sized appetizers for parties or sliced into wedges for a satisfying meal. The optional parmesan topping adds a delicious cheesy finish. A healthy and delicious recipe, perfect for everyone, including those following a diabetic-friendly diet.

Préparation 15 min

Cuisson 48 min

Calories 256.1 kcal

Protéines 26g

Note Soyez le premier

165

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Persian Omelet

Olive Oil
1 cup thinly sliced leeks
1 cup fresh spinach (or 1 package (10 oz) frozen spinach, thawed and squeezed dry)
6 large eggs
1/2 cup chopped scallions
Fresh Parsley
Fresh Cilantro
Fresh Tarragon
Fresh Chives
Fresh Dill
Of Fresh Mint
Walnuts
Pine Nuts
Sea Salt
Ground Black Pepper

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Persian Omelet? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Persian Omelet

Heat 1 tablespoon of olive oil in a large, oven-safe, shallow skillet (10-12 inches) over medium heat.
Add 1 cup thinly sliced leeks and cook gently for about 5 minutes, until softened.
If using 1 cup fresh spinach, add it to the pan with the leeks and cook for 2-3 minutes, until wilted. If using frozen spinach, thaw and squeeze out excess water before adding.
In a large bowl, whisk together 6 large eggs.
Stir in the cooked leek and spinach mixture, 1/2 cup chopped scallions, 1/2 cup chopped fresh herbs (parsley, cilantro, dill – mix and match!), and 1/4 cup chopped walnuts or pistachios.
Season generously with salt and freshly ground black pepper to taste.
Pour the egg mixture into the prepared skillet and cover with a lid or foil.
Cook over very low heat for 25 minutes, or until the omelet is mostly set but still slightly moist on top.
Remove the lid and broil for 2-3 minutes, or until the top is lightly browned and set. (Optional: Sprinkle 1/4 cup grated Parmesan cheese over the top before broiling).
Let the omelet cool slightly before slicing into 8 wedges for a meal or 30 bite-sized pieces for appetizers.
Serve warm or at room temperature with a side green salad. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

Fat

17g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Breakfast & Brunch Lunch Main Dish / Dinner Mediterranean Healthy Vegetarian Gluten Free Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Persian Omelet ?

Persian Omelet prend environ 63 minutes du début à la fin — environ 15 minutes de préparation et 48 minutes de cuisson.

Combien de calories contient Persian Omelet ?

Persian Omelet contient environ 256.1 calories par portion, avec environ 26 g de protéines, 2 g de glucides et 30 g de lipides.

De quels ingrédients ai-je besoin pour Persian Omelet ?

Les principaux ingrédients de Persian Omelet sont Olive Oil, Leeks, Fresh Spinach, Eggs, Scallions, Fresh Parsley. Consultez la liste complète avec les quantités ci-dessus.