This Persian Lemony Herb and Spinach Omelette is the perfect combination of flavour and zest!
Prepare to delight your senses with the Persian Lemony Herb and Spinach Omelette. This tantalising dish takes inspiration from the rich culinary traditions of Iran, where vibrant flavours and aromatic herbs reign supreme. Not only is this omelette a burst of flavour, but it also boasts incredible nutritional benefits. Spinach is a leafy green powerhouse that offers a hearty dose of vitamins and minerals, while the herbs infuse the dish with antioxidants and essential nutrients. Combined with protein-rich eggs, this omelette becomes a complete meal that will leave you feeling nourished and satisfied.
For this recipe, we used the Scanpan HaptIQ Chef Pan to make this delicate omelette but any frying pan or chef pan is perfectly fine. We love this pan because it cooks the omelette perfectly, and it does not stick to the pan at all, thanks to the Scanpan Stratanium+ non-stick coating. This dish also cooks quickly and easily with little oil, making it a much healthier option for the health-conscious.
Whether you're looking for a nutritious breakfast, a light lunch, or a quick dinner option, the Persian Lemony Herb and Spinach Omelette is a versatile choice that never fails to impress. So, gather your ingredients, embrace the exotic aromas, and prepare to indulge in this fragrant delight that captures the essence of Persian cuisine.
What you will need :
- 5 large free-range eggs, lightly beaten
- Salt and freshly ground pepper
- 1 tsp sumac (optional)
- Zest half a lemon
- 1 cup spinach, chopped
- 1 cup chopped herbs, such as parsley, dill, chives, tarragon, basil or mint
- Extra virgin olive oil
To serve (optional):
- Extra herbs
- Cooked peas
- Dukkah
- Yoghurt
Instructions
- Combine all ingredients together except the olive oil.
- In a non-stick frying pan, heat a good drizzle of olive oil over a medium high-heat.
- Once hot, pour the mixture in and swirl the pan to distribute the eggs evenly over the surface.
- When they are almost set, take the pan off the heat.
- Fold the omelette, using a heatproof spatula to lift one edge, tipping the pan slightly to make it easier to fold over.
- Top with extra herbs, peas if you like, dukkah and yoghurt.
Recipe source: Scanpan Australia
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