Persian Style Baked Herb Omelette

    40 minutes

    This omelette will rock your world! Baked omelettes are so quick and easy; and very low maintenance, in comparison with their stove top counterparts, which require constant attention. This is fantastic for lunch or dinner, or even breakfast or brunch.


    California, United States
    4 people made this

    Serves: 6 

    • 2 Tbsp cold pressed extra virgin olive oil
    • 2 large red onions chopped and caramelised
    • 3 cups fresh organic baby spinach washed and chopped
    • 8 large organic eggs
    • 1/4 cup soy milk, hemp milk or almond milk
    • 4 cloves garlic finely chopped
    • 8 spring onions finely chopped
    • 2 handfuls of coriander finely chopped
    • 2 handfuls of continental parsley finely chopped
    • 1 handful fresh chives finely chopped
    • 1 fresh dill sprig chopped
    • 4 fresh mint sprigs chopped
    • 1/2 cup 1/2 cup pine nuts
    • 1/2 tsp Celtic sea salt
    • Freshly ground pepper

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil and sautee the garlic, and caramelize the onions. Add in the spring onions until just softened.
    2. Add in the fresh spinach and cook until just wilted.
    3. Beat eggs and milk in the blender on low for about 3 seconds, add a couple of pinches of Celtic sea salt and cracked pepper, and then pour over the vegetable and herb mixture.
    4. Bake in the oven at 180C for about half an hour, or until set and lightly browned on top.

    See it on my blog

    The Blender Girl

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