Persian Omelet with Fresh Herb Sabzi
- Yield 4 servings
A wonderful omelet for breakfast, brunch or dinner.
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:
- 1/4 cup snipped fresh basil
- 1/4 cup snipped fresh parsley
- 1/4 cup snipped fresh chives
- 1/4 cup snipped fresh tarragon
- 1/4 cup snipped fresh mint
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon turmerice
- 8 eggs
- Salt and freshly ground black pepper
- To prepare the Sabzi: Combine all ingredients. Makes 1 1/4 cups.
- 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.
- 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.