Go Green With A Persian Herb Omelet Recipe

Name: Go Green With A Persian Herb Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dried barberries or cranberries (optional); 2 tablespoons finely chopped parsley leaves; 2 tablespoons finely chopped coriander leaves; 2 tablespoons finely chopped tarragon leaves; 2 tablespoons finely chopped dill leaves; 2 tablespoons finely chopped chives; 8 eggs; 1 teaspoon baking powder; 1 teaspoon advieh (Persian spice mix); 3 tablespoons salted butter, of which 1 tablespoon softened and diced; 1 tablespoon chopped walnuts (optional); 1/2 cup feta, crumbled; Dried edible rose petals, crumbled (optional); Sea salt and freshly ground pepper; Warm, thin flatbread; Lime wedges; Greek yogurt

Servings: persons

1 tablespoon dried barberries or cranberries (optional)
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped coriander leaves
2 tablespoons finely chopped tarragon leaves
2 tablespoons finely chopped dill leaves
2 tablespoons finely chopped chives
8 eggs
1 teaspoon baking powder
1 teaspoon advieh (Persian spice mix)
3 tablespoons salted butter, of which 1 tablespoon softened and diced
1 tablespoon chopped walnuts (optional)
1/2 cup feta, crumbled
Dried edible rose petals, crumbled (optional)
Sea salt and freshly ground pepper
Warm, thin flatbread
Lime wedges
Greek yogurt

1
Put the barberries, if using, in a small bowl of water and leave to soak for 5 minutes, then drain. Use paper towels to pat out as much moisture as you can from the soaked barberries and the herbs.
2
Whisk the eggs vigorously in a large bowl with the baking powder, advieh, softened butter, herbs, barberries and walnuts, if using, and season with salt and pepper.
3
Melt the remaining butter in an ovenproof, nonstick frying pan over high heat. When the butter begins to foam, pour in the egg and herb mixture and stir well, then reduce the heat and cook for 15 minutes until well-risen and almost fully set on top. Sprinkle with the feta. Meanwhile, preheat the broiler to high.
4
Place the pan under the broiler and leave for about 5 minutes until golden on the top and just cooked.
5
Transfer to a plate and sprinkle with dried rose petals, if you like. Serve immediately with warm flatbread, lime wedges and yogurt.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon dried barberries or cranberries (optional), 2 tablespoons finely chopped parsley leaves, 2 tablespoons finely chopped coriander leaves, 2 tablespoons finely chopped tarragon leaves, and more.

Yes, Go Green With A Persian Herb Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Go Green With A Persian Herb Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions