Persian Herb Omelette with Shirazi Salad Recipe

Meet the gorgeous looking #persian #frittata sooo easy and quick to make with loads of green herbs in this versatile omelette🍳#parsley #coriander #shallots #whipped eggs #walnut #barberry #KookooSabzi is excellent eaten any time of  the day!  Yummy and easy to serve, check out the recipe on the last shot. Happy #baking #cooking folks.

Ingredients

Persian Herb Omelette :

• 4 eggs
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 bunch parsley, finely chopped
• 1 bunch coriander, finely chopped
• 1 bunch dill, finely chopped
• ½ bunch English spinach leaves roughly chopped
• 1 teaspoon turmeric
• 1/3 cup dried barberry
• 2 tablespoons roughly chopped walnuts
• 1 tablespoon oil (e.g. canola, grapeseed, soy)

Shirazi Salad:

• 1 red onion
• 5 cucumber
• 3 tomatoes
• ¼ teaspoon ground black pepper
• 1 teaspoon finely chopped mint leaves Juice of ½ lemon

To serve:

• ½ lemon, cut into wedges
• 1 tablespoon torn mint leaves
• 2 tablespoons roughly chopped walnuts
• 1 teaspoon dried barberry

Method

1. Whisk eggs with salt and pepper in a large bowl. Stir through parsley, coriander, dill and spinach. Add turmeric, barberry and walnuts, stirring until well combined.
2. Heat a large (preferably non-stick) fry-pan on medium to high heat. Add oil and swirl to coat the base of the pan. Pour in the omelette mixture, reduce heat to low and cook for 6-8 minutes, until the base is cooked through. Cut the omelette into wedges, flip wedges using a spatula and cook for a further 2-3 minutes, until cooked through.
3. While the omelette is cooking, prepare the salad. Finely dice red onion, cucumber and tomatoes. Transfer to a large bowl and toss with mint. Stir through lemon juice just prior to serving.
4. To serve, divide omelette wedges between plates and serve salad on the side. Serve salad and a wedge of lemon on the side. Garnish with mint leaves, walnuts and dried barberry

Serves 2

Image credit: myfoodbag.com.au

Persian Herb Omelette with Shirazi Salad Recipe

Recipe by Saffron and MoreCourse: Main Meals, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 4 eggs¼ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 bunch parsley, finely chopped

• 1 bunch coriander, finely chopped

• 1 bunch dill, finely chopped

• ½ bunch English spinach leaves roughly chopped

• 1 teaspoon turmeric

• 1/3 cup dried barberry

• 2 tablespoons roughly chopped walnuts

• 1 tablespoon oil (e.g. canola, grapeseed, soy)

Directions

• Whisk eggs with salt and pepper in a large bowl. Stir through parsley, coriander, dill and spinach. Add turmeric, barberry and walnuts, stirring until well combined.
• Heat a large (preferably non-stick) fry-pan on medium to high heat. Add oil and swirl to coat the base of the pan. Pour in the omelette mixture, reduce heat to low and cook for 6-8 minutes, until the base is cooked through. Cut the omelette into wedges, flip wedges using a spatula and cook for a further 2-3 minutes, until cooked through.
• While the omelette is cooking, prepare the salad. Finely dice red onion, cucumber and tomatoes. Transfer to a large bowl and toss with mint. Stir through lemon juice just prior to serving.
• To serve, divide omelette wedges between plates and serve salad on the side. Serve salad and a wedge of lemon on the side. Garnish with mint leaves, walnuts and dried barberry