Persian herb omelette recipe
This bright and colourful Iranian-inspired omelette is made with fresh herbs and fragrant spices. This Persian herb omelette can be eaten as a flavourful brunch or simple weeknight dinner. Serve with flatbreads and Greek yoghurt and dig in. See method
- 30g coriander, finely chopped (no need to pick the leaves)
- 100g pack flat leaf parsley, leaves picked and finely chopped
- 20g dill, leaves picked and roughly chopped
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 5 bunch spring onions
- 6 large eggs, beaten
- 80g cranberries
- 30g walnuts, toasted and roughly chopped
- Flatbreads and Greek yoghurt to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
of the reference intake
- Preheat the oven to 180˚C/ 160˚C fan/ gas 4. Put the herbs (reserving a little dill) and spices into a large bowl and mix well together. Now stir in the baking powder and spring onions. Season with salt and pepper.
- Mix in the eggs and most of the cranberries into the mixture, making sure everything is well coated in egg. Grease a 23cm ovenproof frying pan generously with oil. Pour in the egg mixture then bake in the oven for 20-25 mins until set.
- Remove the omelette from the oven and leave to stand for 10 mins. Turn it out onto a board, then turn it again so the green herby side is on top. Sprinkle with the remaining cranberries, dill and toasted walnuts. Serve with flatbreads and Greek yoghurt.
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