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Persian herb omelette recipe

5 ratings

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

Serves 4
10 mins to prepare and 20 mins to cook, 10 mins to cool
263 calories / serving
Vegetarian

Ingredients

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

Energy
1105kj
263kcal 13%
Fat
15g 22%
Saturates
3g 16%
Sugars
17g 19%
Salt
0.8g 13%

of the reference intake
Carbohydrate 17g Protein 15.5g Fibre 1.9g

Method

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.

See more Vegetarian recipes