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PERSIAN BAKED OMELET WITH FRESH HERBS

2018-01-02



Persian Baked Omelet with Fresh Herbs image

Provided by Bobby Flay

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large red onion, halved and thinly sliced
  • Nonstick cooking spray
  • 4 green onions, white and pale green parts, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 ounces baby spinach, coarsely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh dill
  • 1/4 cup pine nuts, lightly toasted and chopped
  • Kosher salt and freshly ground black pepper
  • 9 large eggs
  • 1/4 cup skim milk
  • 1/2 cup 2% Greek yogurt

Steps:

  • In a large nonstick sauté pan, heat the olive oil and butter over medium heat until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes.
  • Preheat the oven to 350 degrees F. Coat a 9-inch ovenproof nonstick pan with nonstick spray.
  • Add the green onions and garlic to the caramelized onion and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper and remove from the heat. Transfer to the prepared pan and put in the oven for 5 minutes.
  • Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan, return to the oven and bake until puffed, just set and lightly golden brown on top, about 20 minutes.
  • Remove the omelet and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt.

PERSIAN OMELET

2002-10-05



Persian Omelet image

The herbs and nuts add wonderful texture and taste to this omelet. We served in bite sized pieces as an appetizer. Can also sprinkle parmesan cheese over before putting under broiler to finish. From Cooking for Diabetics. Makes 8 meal size portions or 30 bite-size appetizers.

Provided by Derf2440

Categories     One Dish Meal

Time 48m

Yield 8-30 serving(s)

Number Of Ingredients 15

Ingredients:

  • 2 tablespoons olive oil or 2 tablespoons sunflower oil
  • 2 leeks, finely chopped
  • 12 ounces fresh spinach, washed and chopped or 5 ounces thawed frozen chopped spinach, squeezed dry
  • 12 eggs
  • 8 scallions, finely chopped
  • 1/4 cup fresh parsley, fine chopped
  • 1/4-1/2 cup fresh cilantro, chopped
  • 2 sprigs fresh tarragon, chopped or 1/2 teaspoon dried tarragon
  • 1/4 cup fresh chives, chopped
  • 1 sprig fresh dill, chopped or 1/4 teaspoon dried dill
  • 2 -4 sprigs of fresh mint, chopped
  • 1/3 cup walnuts or 1/3 cup pecans, chopped
  • 1/2 cup pine nuts
  • sea salt
  • ground black pepper

Steps:

  • Heat oil in a large, shallow pan that can be used under the broiler.
  • Add the leeks and fry them gently for about 5 minutes, until they are just beginning to soften.
  • If using fresh spinach, add it to the pan containing the leeks and cook for 2 to 3 minutes over medium heat, until spinach has just wilted.
  • Beat the eggs with a whisk, in a large bowl.
  • Add the leek and spinach mixture (or the leeks with the thawed frozen spinach), then stir in the scallions, with all the herbs and nuts.
  • Season with salt and pepper.
  • Pour the mixture into the pan and cover with a lid or foil.
  • Cook over very gently heat for 25 minutes, or until set.
  • Remove the lid and brown the top under a hot broiler.
  • Serve cut into 8 wedges with a green salad, or serve cut into small bite sized pieces as an appetizer.
  • Can be served hot or cold.

PERSIAN BAKED OMELETTE

2022-01-25



Persian Baked Omelette image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large red onion, halved and thinly sliced
  • 4 green onions, white and pale green parts only, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 ounces baby spinach, coarsely chopped
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 1/4 cup fresh flat-leaf parsley leaves, finely chopped
  • 2 tablespoons finely chopped fresh dill
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pine nuts
  • 9 large eggs
  • 1/4 cup whole milk or half-and-half
  • 1 cup Greek yogurt, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil and butter in a large nonstick skillet over medium-low heat until shimmering. Add the red onions and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Add the green onions and garlic and cook for 2 minutes longer. Stir in the spinach; cook until the leaves begin to wilt. Add the chives, cilantro, parsley and dill, and sprinkle with salt and pepper. Take the skillet from the heat and stir in the pine nuts.
  • Beat the eggs, milk and some pepper in a blender on low speed for about 30 seconds. Pour the eggs over the veggie mixture. Transfer the skillet to the oven and bake until the omelette is just set and lightly golden brown on top, 20 to 25 minutes. Cool on a baking rack for 5 minutes, then place a large platter over the top of the skillet and flip the omelette onto the platter, bottom-side up. Slice into wedges and top with a dollop of yogurt if desired.

Top Asked Questions

  1. What is Persian food?
    Most of Persian Foods are prepared with herbs, vegetables and rice along with meat, lamb, chicken or fish. The frequent use of fresh green herbs and vegetables in Iranian foods made them a healthy choice for most households around the world.
  2. Where to eat Persian omelette in Iran?
    You can enjoy Persian Omelette in a jungle cafe in Gilan, a beach cafe in Qeshm, in the crowded Bazaar of Isfahan, or even a luxurious coffee shop in the north of Tehran. You can make a Persian omelet on the hot stones of the Lut desert or the 5,610m peak of Damavand mountain.
  3. What are some classic Persian recipes to try?
    18 Classic Persian Recipes You Need in Your Repertoire Persian Tamarind-Stuffed Fish Steamed Saffron Rice with Tahdig (Chelo ba Tahdig) Persian Kuku Sabzi Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh) Iranian Noodle Soup (Ash-e Reshteh) Persian Lentil Rice with Lavash Tahdig (Adas Polo) Ajil (Persian-Style Trail Mix)
  4. What are the influences of Persian cuisine?
    Throughout its history, Persian cuisine was influenced to some degree by both Egyptian and Greek cuisine as well. Rice held a prominent position within ancient Persian nutrition, though not as much as it does in modern day Iran.

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