Persian Leek & Herb Omelette
This delicious recipe came about because I had heaps of fresh herbs to use up (because I now grow my own!). So I went down a rabbit hole of researching recipes and came across a Persian omelette – “kuku sabzi” – which is a traditional Persian dish characterised by its vibrant green colour from the copious amounts of fresh greens and herbs.
This is not an egg with herbs added type of situation but rather a herbs with eggs added. I love it because it celebrates the strong flavours of fresh herbs (which are incredibly good for you).
Looking at my picture, I could have gone even heavier on the herbs!
This one is great for a brunch or lunch situation. I recommend serving it with a smear of labne and some roasted tomatoes.
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Persian Leek & Herb Omelette
This is not an egg with herbs added type of situation but rather a herbs with eggs added. I love it because it celebrates the strong flavours of fresh herbs (which are incredibly good for you).
Serves:
4
Prep time:
20 minutes
Cook time:
15 minutes
INGREDIENTS
- 2 tbsp ghee
- 1 brown onion, diced
- 1 leek, white part only, sliced
- 5 eggs
- 1 tsp turmeric
- 1 cup coriander, finely chopped
- 1 cup dill, finely chopped
- 1 cup parsley, finely chopped
- Salt and pepper to taste
METHOD
- Preheat the oven to 180°C
- Heat an oven safe skillet over medium heat and add the ghee to melt. Add in the onion and leek and cook, stirring occasionally, for 10 minutes or until the leek is soft.
- Meanwhile, prepare the herbs by chopping finely. Set aside.
- Beat the eggs in a bowl with turmeric, salt and pepper. Add in the herbs and stir to combine.
- When the leek is cooked, pour in the egg and herb mixture. Carefully move the leek around to ensure the egg is distributed. You don’t want to move too much otherwise you’ll end up with scrambled eggs. Leave to cook, without stirring for 8 minutes, then place in the oven to finish cooking for 5 minutes until golden.
Notes
- Dairy Free option: Omit ghee/butter or replace with coconut oil.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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