Advertisment

Persian Omelette

Middle eastern omlette with spinach, pinenuts, wallnuts and herbs. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Eggs, Parsley
Cuisine Persian
Course Main Course Egg
Prep Time 0-5 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
Advertisment

Ingredients list for Persian Omelette

  • 6 Eggs
  • 1 tablespoon Parsley
  • 1 bunch Spring onions chopped
  • 1/2 bunch Fresh parsley chopped
  • 1-2 sprigs Fresh coriander leaves chopped
  • a pinch Dry tarragon
  • 1 sprig Dill chopped
  • 3-4 sprigs Fresh mint leaves shredded
  • 2 Walnut kernels chopped
  • 1 tablespoon Pine nuts(chilgoza)
  • to taste Sea salt
  • to taste Black peppercorns ground

Method

Advertisment
  1. Break eggs in a bowl. Heat oil in a large shallow pan that can be used under the grill. Add spring onions and cook till pink and soft. Add spinach and cook till spinach just wilts.
  2. Remove from heat. Beat eggs in a bowl using a fork. Add the cooked spinach mixture and then stir in all the herbs and nuts. Season with salt and freshly ground black peppercorns. Pour the mixture into a pan and cover with a lid. Cook on very gentle heat for ten to twelve minutes or until set. Place under hot grill to brown the top.
  3. Cut into wedges and serve with Garlic Butter Toasts with Sundried Tomatoes.

Nutrition Info

Calories 296.1
Carbohydrates 12.08
Protein 10.44
Fat 23.71
Other Fiber 1.66
Advertisment