Persian Herb Omlette
Course: DinnerCuisine: PersianDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
15
minutesThis has such great flavor and is so healthy. When I serve this for dinner, I serve it with couscous and hummus with toasted pita bread. When I serve this for brunch, I serve it with toasted multi grain or olive bread and a savory yogurt sauce and cucumber salad that has been slightly pickled.
Ingredients
2 leeks, just the white and light green parts, cleaned chopped fine
2 oz finely chopped fresh parsley
2 oz finely chopped fresh cilantro
1 oz finely chopped fresh dill
2 oz finely chopped fresh romaine
3 garlic cloves, minced
5 eggs
Pinch of Kosher salt
1/2 fresh ground pepper
2 Tablespoons olive oil
Directions
- Combine leeks, parsley, cilantro, dill, romaine, garlic and S/P in a bowl. In a small bowl, whisk the eggs very well. Add the eggs to the herb mixture and make sure to incorporate the eggs into every ingredients very well. It will be quite thick.
- Heat 1 1/2 Tablespoons oil in an 8 inch non stick pan over medium high heat. Rotate the pan so oil touches all of it. Pour in the egg/herb mixture and using a heat proof rubber spatula, spread evenly.
- Reduce heat to medium low and cover and cook until the sides are lightly browned, about 10-15 minutes. You want the sides and bottom to be browned and cooked and then you will want to flip it. Remove from heat, flip onto a plate and add a touch more oil. Slide the omelette back into the pan and brown the other side, uncovered for 5-10 minutes.
- Remove from heat and slide onto a cutting board and let sit for 5 minutes. This can be served hot, cold or at room temperature.
