Ingredients for Persian Omelet
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How to Make 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
8g
Fat
17g
Carbs
2g
