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- Serves 4
- 10 mins to prepare and 20 mins to cook and 10 mins to cool
- 263 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1105kJ 263.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 17g
of the Reference intake
Carbohydrate 17.0gProtein 15.5gFibre 1.9g
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- 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
