Persian Herb Infused Omelette
Indulge in a delightful twist on a classic omelette with this Persian Herb Infused Omelette, inspired by the traditional kookoo from Iran. This dish is a vibrant medley of fresh herbs, vegetables, and spices, creating a flavorful and hearty meal perfect for breakfast or brunch. Rich in nutrients and colors, this omelette harnesses the freshness of flat-leaf parsley, dill, and cilantro, complemented by the earthy notes of zucchini and the crunch of walnuts. Whether baked to perfection or cooked on the stove top, each bite offers a taste of the Middle East, topped with thick yogurt for a refreshing finish. Serve it warm or at room temperature, and enjoy a dish that brings the warmth of home cooking to your table.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Fresh flat-leaf parsley
5 ounces (leaves chopped)
Fresh dill
5 ounces (leaves chopped)
Fresh cilantro
2 ounces (leaves chopped)
Fresh chives
1 bunch (chopped)
Lettuce leaves
3-4 (chopped)
Spinach leaves
3-4 (chopped)
Zucchini
2 small (optional) (chopped)
Scallions (green onions)
4 (chopped)
Walnuts
1/4 cup (chopped)
Saffron thread
1 pinch
Eggs
6 (beaten)
Salt
to taste
Freshly ground black pepper
to taste
Butter
2 tablespoons (for cooking)
Thick yogurt
to serve
Instructions
1
Preheat the oven to 350°F (180°C) if you plan to bake the omelette.
2
Remove the coarse stems from the parsley, dill, and cilantro. Finely chop these herbs along with the chives, lettuce, and spinach.
3
In a large mixing bowl, combine the chopped herbs with the optional zucchini, scallions, and walnuts.
4
In a small bowl, crush the saffron threads and stir in 2 teaspoons of warm water, allowing the flavors to bloom.
5
In a separate bowl, beat the eggs thoroughly, incorporating the saffron liquid, salt, and pepper.
6
Pour the egg mixture into the bowl with the herbs and gently stir to combine all ingredients.
7
To bake the omelette, butter a shallow baking dish evenly, then pour the mixture into the dish. Bake for 45-50 minutes, or until the top is set and golden-brown.
8
For the stovetop method, heat the butter in a large frying pan, ensuring it coats the bottom and sides well. Pour in the herb and egg mixture.
9
Cook over low heat for about 25 minutes, until the bottom is set. To flip the omelette, place a plate over the pan, invert it, and slide the omelette back into the pan to cook the other side for an additional 10-15 minutes.
10
Once cooked, slice into wedges and serve hot or at room temperature, accompanied by thick yogurt.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Persian Herb Infused Omelette?
It is a vibrant medley of fresh herbs, vegetables, and spices inspired by traditional Iranian kookoo, creating a flavorful and nutrient-rich meal.
Which fresh herbs are required for this recipe?
The recipe calls for fresh flat-leaf parsley, dill, cilantro, and chives.
How many eggs are used in the Persian Herb Infused Omelette?
The recipe uses 6 thoroughly beaten eggs.
What vegetables are included in the herb mixture?
The mixture includes lettuce leaves, spinach leaves, scallions, and optional zucchini.
How do you prepare the saffron for this dish?
Crush a pinch of saffron threads and stir them into 2 teaspoons of warm water to allow the flavors to bloom before adding to the eggs.
Is there a nut component in this omelette?
Yes, the recipe includes 1/4 cup of chopped walnuts for added texture and crunch.
What temperature should the oven be set to for baking?
The oven should be preheated to 350°F (180°C).
How long does it take to bake the omelette?
It takes approximately 45-50 minutes in the oven until the top is set and golden-brown.
Can this omelette be cooked on a stovetop?
Yes, it can be cooked in a large frying pan over low heat for about 25 minutes on the first side and 10-15 minutes on the second.
How do you flip the omelette when cooking on the stove?
Place a plate over the pan, invert it to catch the omelette, and then slide it back into the pan to cook the other side.
What is the recommended serving accompaniment?
The dish is best served with a side of thick yogurt for a refreshing finish.
Is the zucchini a required ingredient?
No, the 2 small chopped zucchinis are optional according to the recipe.
Should the herbs be finely chopped?
Yes, after removing coarse stems, the parsley, dill, cilantro, chives, lettuce, and spinach should be finely chopped.
What seasoning is used in the egg mixture?
The eggs are seasoned with salt and freshly ground black pepper to taste.
Can this dish be served at room temperature?
Yes, it can be enjoyed warm or at room temperature.
How much butter is needed for cooking?
The recipe calls for 2 tablespoons of butter.
Is this recipe considered vegetarian?
Yes, the Persian Herb Infused Omelette is tagged as a vegetarian dish.
What type of parsley should I use?
Fresh flat-leaf parsley is recommended for this recipe.
How many scallions are used?
The recipe requires 4 chopped scallions (green onions).
Does the recipe use both lettuce and spinach?
Yes, 3-4 leaves of each are finely chopped and included in the herb mix.
Is this dish suitable for brunch?
Yes, its hearty and flavorful nature makes it perfect for both breakfast and brunch.
What is the preparation for the walnuts?
The 1/4 cup of walnuts should be chopped before being stirred into the herb mixture.
Can I use dried herbs instead of fresh?
The recipe emphasizes the use of fresh herbs to achieve the traditional vibrant medley and texture.
How should I prep the baking dish?
Butter a shallow baking dish evenly before pouring in the egg and herb mixture.
What gives the omelette its traditional Middle Eastern flavor?
The heavy concentration of fresh dill, parsley, cilantro, and the addition of saffron provide its authentic flavor profile.
What is the total number of ingredients used?
The recipe lists a total of 15 ingredients.
Should the saffron water be mixed with the herbs or the eggs?
The saffron liquid should be incorporated into the beaten eggs before mixing them with the herbs.
How should the omelette be sliced for serving?
It should be sliced into wedges once cooked.
Is the dish rich in nutrients?
Yes, the high volume of fresh greens and herbs makes this a nutrient-dense meal.
What should I do with the herb stems?
Coarse stems should be removed from the parsley, dill, and cilantro before chopping.