Persian Lemony Herb and Spinach Omelette
17th Aug 2020
My Weekend Table brings us a beautiful recipe for a Persian Lemony Herb and Spinach Omelette for two. Adding Sumac and lemon, this recipe is a Middle Eastern take on an omelette topped with herbs, yoghurt, and plenty of dukkah. The large surface and Stratanium non-stick of the HaptIQ Chef Pan is the perfect companion to this recipe.
Ingredients
What you will need :
- 5 large free-range eggs, lightly beaten
- Salt and freshly ground pepper
- 1 tsp sumac (optional)
- Zest of half a lemon
- 1 cup spinach, chopped
- 1 cup chopped herbs, such as parsley, dill, chives, tarragon, basil or mint
- Extra virgin olive oil
To serve (optional):
- Extra herbs
- Cooked peas
- Dukkah
- Yoghurt
Instructions
Combine all ingredients together except the olive oil.
In a non-stick frying pan, heat a good drizzle of olive oil over a medium high-heat.
Once hot, pour the mixture in and swirl the pan to distribute the eggs evenly over the surface.
When they are almost set, take the pan off the heat.
Fold the omelette, using a heatproof spatula to lift one edge, tipping the pan slightly to make it easier to fold over. Top with extra herbs, peas if you like, dukkah and yoghurt.