Persian Omelet Recipe

Name: Persian Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or 2 tablespoons sunflower oil; 2 leeks, finely chopped; 12 ounces fresh spinach, washed and chopped or 5 ounces thawed frozen chopped spinach, squeezed dry; 12 eggs; 8 scallions, finely chopped; 1/4 cup fresh parsley, fine chopped; 1/4 - 1/2 cup fresh cilantro, chopped; 2 sprigs fresh tarragon, chopped or 1/2 teaspoon dried tarragon; 1/4 cup fresh chives, chopped; 1 sprig fresh dill, chopped or 1/4 teaspoon dried dill; 2 -4 sprigs of fresh mint, chopped; 1/3 cup walnuts or 1/3 cup pecans, chopped; 1/2 cup pine nuts; sea salt; ground black pepper

Servings: persons

2 tablespoons olive oil or 2 tablespoons sunflower oil
2 leeks, finely chopped
12 ounces fresh spinach, washed and chopped or 5 ounces thawed frozen chopped spinach, squeezed dry
12 eggs
8 scallions, finely chopped
1/4 cup fresh parsley, fine chopped
1/4 - 1/2 cup fresh cilantro, chopped
2 sprigs fresh tarragon, chopped or 1/2 teaspoon dried tarragon
1/4 cup fresh chives, chopped
1 sprig fresh dill, chopped or 1/4 teaspoon dried dill
2 -4 sprigs of fresh mint, chopped
1/3 cup walnuts or 1/3 cup pecans, chopped
1/2 cup pine nuts
sea salt
ground black pepper

1
Heat oil in a large, shallow pan that can be used under the broiler.
2
Add the leeks and fry them gently for about 5 minutes, until they are just beginning to soften.
3
If using fresh spinach, add it to the pan containing the leeks and cook for 2 to 3 minutes over medium heat, until spinach has just wilted.
4
Beat the eggs with a whisk, in a large bowl.
5
Add the leek and spinach mixture (or the leeks with the thawed frozen spinach), then stir in the scallions, with all the herbs and nuts.
6
Season with salt and pepper.
7
Pour the mixture into the pan and cover with a lid or foil.
8
Cook over very gently heat for 25 minutes, or until set.
9
Remove the lid and brown the top under a hot broiler.
10
Serve cut into 8 wedges with a green salad, or serve cut into small bite sized pieces as an appetizer.
11
Can be served hot or cold.

787

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

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 15 ingredients. The key ingredients include: 2 tablespoons olive oil or 2 tablespoons sunflower oil, 2 leeks, finely chopped, 12 ounces fresh spinach, washed and chopped or 5 ounces thawed frozen chopped spinach, squeezed dry, 12 eggs, and more.

Yes, Persian 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!

Persian Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions