Persian Style Baked Herb Omelet Recipe

Name: Persian Style Baked Herb Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp cold pressed extra virgin olive oil; 2 large red onions chopped and caramelized; 3 cups fresh organic baby spinach washed and chopped; 8 large organic eggs; 1/4 cup soy milk, hemp milk or almond milk; 4 cloves garlic finely chopped; 8 spring onions/scallions finely chopped; 2 handfuls of cilantro/coriander finely chopped; 2 handfuls of continental parsley finely chopped; 1 handful fresh chives finely chopped; 1 fresh dill sprig chopped; 4 fresh mint sprigs chopped; 1/2 cup pine nuts; 1/2 tsp Celtic sea salt; Freshly ground pepper

Servings: persons

2 Tbsp cold pressed extra virgin olive oil
2 large red onions chopped and caramelized
3 cups fresh organic baby spinach washed and chopped
8 large organic eggs
1/4 cup soy milk, hemp milk or almond milk
4 cloves garlic finely chopped
8 spring onions/scallions finely chopped
2 handfuls of cilantro/coriander finely chopped
2 handfuls of continental parsley finely chopped
1 handful fresh chives finely chopped
1 fresh dill sprig chopped
4 fresh mint sprigs chopped
1/2 cup pine nuts
1/2 tsp Celtic sea salt
Freshly ground pepper

1
1. Heat the oil and sautee the garlic, and caramelize the onions. Add in the spring onions until just softened.
2
2. Add in the fresh spinach and cook until just wilted.
3
3. Transfer vegetable mixture to a quiche or pie dish, and stir in the fresh herbs and nuts.
4
4. Beat eggs and milk in the blender on low for about 3 seconds, add a couple of pinches of Celtic sea salt and cracked pepper, and then pour over the vegetable and herb mixture.
5
5. Bake in the oven at 180C/325F for about half an hour, or until set and lightly browned on top.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 Tbsp cold pressed extra virgin olive oil, 2 large red onions chopped and caramelized, 3 cups fresh organic baby spinach washed and chopped, 8 large organic eggs, and more.

Yes, Persian Style Baked 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.

Persian Style Baked Herb Omelet

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