Persian Omelet with Fresh Herb Sabzi

  • Yield: 4 servings

The important thing about this recipe is the way in which the eggs are added. Eggs must be cracked over the gently simmering vegetables unbeaten. Once they have cooked halfway through, they are then stirred into the pan, which gives them a unique texture and flavor. Cut the herbs with scissors; do not mince with a knife.


Fresh Herb Sabzi:
1/4cup snipped fresh basil
1/4cup snipped fresh parsley
1/4cup snipped fresh chives
1/4cup snipped fresh tarragon
1/4cup snipped fresh mint
2teaspoons olive oil
1medium onion, chopped
2medium tomatoes, chopped
1teaspoon turmerice
8 eggs
Salt and freshly ground black pepper


  1. To prepare the Sabzi: Combine all ingredients. Makes 1 1/4 cups.
  2. To prepare the omelet: Heat the oil in a nonreactive skillet over medium-high heat. Add the onions and cook, stirring only occasionally, 4 to 5 minutes until golden brown. Add the tomatoes and turmeric and continue cooking and stirring 1 minute until slightly softened.
  3. Crack the eggs and gently lay them over the simmering tomatoes. Reduce the heat to low. Do not stir; allow the eggs to cook gently into the tomatoes. After 4 minutes, when the eggs are slightly opaque, stir the eggs into the tomatoes and continue to cook until cooked through. Season with salt and pepper. Serve with Sabzi over the top.

Nutritional Info *per serving

  • Calories 192
  • Fat 12g
  • Saturated Fat 3g
  • Cholesterol 371mg
  • Sodium 266mg
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 5g
  • Protein 13g