Persianomelet Recipes
PERSIAN BAKED OMELETTE
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
PERSIAN OMELET
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
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.
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