RCI-BF.001.0404.001

Persian Omelet

Name: Persian Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 2 tablespoons olive oil or sunflower oil; 2 unit leeks (finely chopped); 12 ounces fresh spinach (washed and chopped or 5 ounces thawed frozen chopped spinach, squeezed dry); 12 unit eggs; 8 unit scallions (finely chopped); ¼ cup fresh parsley (fine chopped); ¼ - ½ cup fresh cilantro (chopped); 2 sprigs fresh tarragon (chopped or 1/2 teaspoon dried tarragon); ¼ cup fresh chives (chopped); 1 sprig fresh dill (chopped or 1/4 teaspoon dried dill); 2 - 4 sprigs fresh mint (chopped); ⅓ cup walnuts or pecans (chopped); ½ cup pine nuts; 1 unit sea salt; 1 unit ground black pepper

The herbs and nuts add wonderful texture and taste to this omelet. We served in bite sized pieces as

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

olive oil or sunflower oil
2 tablespoons
leeks
finely chopped
2 unit
fresh spinach
washed and chopped or 5 ounces thawed frozen chopped spinach, squeezed dry
12 ounces
eggs
12 unit
scallions
finely chopped
8 unit
fresh parsley
fine chopped
¼ cup
fresh cilantro
chopped
¼ - ½ cup
fresh tarragon
chopped or 1/2 teaspoon dried tarragon
2 sprigs
fresh chives
chopped
¼ cup
fresh dill
chopped or 1/4 teaspoon dried dill
1 sprig
fresh mint
chopped
2 - 4 sprigs
walnuts or pecans
chopped
⅓ cup
pine nuts
½ cup
sea salt
1 unit
ground black pepper
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Persian Omelet

Ingredients

Method

What Makes This Variant Distinct