Omelette Nargessi (Persian-Style Spinach and Eggs Omelette)
Have you ever seen a dish named after a flower? Nargessi, which translates to “daffodil” in Farsi, is a beautiful and flavourful omelette. This vibrant breakfast dish takes its name from how it’s prepared – the cooked egg whites resemble the flower’s white petals, while the runny yolk sits in the centre, mirroring the golden corona.
To create nargessi, cook first, sauté onions and spices like turmeric and garlic. Then, they add spinach and cook it until wilted. The key step comes next: creating wells in the spinach mixture where eggs are cracked and cooked to preferred doneness – I like to serve largest with some white cheese on the side, alongside warm noon-e-barbari, a traditional Persian bread, perfect for dipping into the runny yolk.
Diabetic-Friendly Aspects
Low Glycemic Index: Spinach, the star of this omelette, low-carb high fibre, nutrient-dense vegetable that supports stable blood sugar levels, essential for individuals managing diabetes.
High Fibre Content: With fibre from spinach and onions, this omelette aids in digestion and slows down the absorption of glucose, promoting better blood sugar control.
Healthy Fats: Incorporating heart-healthy olive oil, this dish supports cardiac health and provides sustained energy without causing spikes.
Thyroid-friendly aspects
Anti-inflammatory Benefits: The combination of antioxidants from spinach, onions, and turmeric helps combat inflammation, supporting overall thyroid function.
nutrition information per portion
Calories: 550 kcal
Carbs: 5g
Protein: 30g
Fat: 45g
Basic Ingredients for Omelette Nargessi (Persian-Style Spinach and Eggs Omelette)
Omelette:
Eggs: The star of the show! Eggs provide the base for the omelette and bind the other ingredients together. When cooked just right, they offer a delightful contrast – fluffy whites and a runny yolk that oozes with richness.
Spinach: This leafy green adds a vibrant pop of colour and essential nutrients like vitamins and minerals. Spinach wilts down considerably, making it a perfect low-carb addition without compromising on volume.
Onion: Finely chopped onions add a subtle sweetness and depth of flavour to the dish. Sautéing them releases their natural sugars, caramelising them and adding a touch of complexity.
Garlic: Minced garlic brings a pungent aroma and a sharp bite that complements the other ingredients. It adds a savoury element and elevates the overall flavour profile.
Olive Oil: A healthy fat, olive oil helps to saute the onions and garlic without burning them. It imparts a subtle fruity flavour that enhances the vegetables.
Turmeric: This vibrant spice not only adds a beautiful golden hue to the dish but also offers a warm, earthy aroma and a slightly peppery flavour. Turmeric also boasts anti-inflammatory properties.
Salt and Pepper: These basic seasonings are essential for bringing out the natural flavours of all the ingredients. Adjust them to your preference for a perfectly balanced omelette.
Fresh Herbs (Optional): A sprinkle of fresh parsley or cilantro adds a pop of color and a refreshing finish to the dish.
Alternative Ingredients
Spinach: Don’t have spinach on hand? You can use other leafy greens like kale, Swiss chard, or even a mix for a different flavour profile. Just be aware that cooking times may vary slightly for different greens.
Onion: Substitute shallots for a milder onion flavour.
Turmeric: If you don’t have turmeric, a pinch of paprika can offer a similar warm, reddish hue. The flavour profile will be slightly different, though.
Olive Oil: Any neutral-flavoured cooking oil like canola or avocado oil can be used instead.
Preparation Tips for Omelette Nargessi (Persian-Style Spinach and Eggs Omelette)
- Wash the spinach thoroughly: Spinach can be full of grit, so ensure it’s cleaned before adding it to the pan.
- Don’t overcook the spinach: Wilted spinach is all you need. Overcooked spinach will release too much moisture, making the omelette soggy.
- Use room temperature eggs: They cook more evenly than cold eggs.
Serving Tips for Omelette Nargessi (Persian-Style Spinach and Eggs Omelette)
- Warm the bread: Serve your nargessi with warm, crusty bread like Noon barbari for the perfect dipping experience.
- Cheese for Extra Flavour: White soft cheese or feta cheese adds a salty tang that complements the richness of the eggs.
- Yoghurt Dip: A dollop of plain yoghurt mixed with chopped fresh herbs makes a refreshing and cooling accompaniment.
Storage Tips
- Nargessi is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat until warmed through.
Omelette Nargessi (Persian-Style Spinach and Eggs Omelette)
Ingredients
- 4 large eggs
- 125 g baby spinach leaves
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp turmeric
- salt & pepper, to taste
- chilli flakes
- fresh herbs (such as parsley or cilantro), garnish (optional)
Instructions
- Heat butter or olive oil in a skillet over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Sprinkle turmeric and chilli flakes. Add baby spinach leaves to the skillet and cook until they wilt down, about 2-3 minutes.
- Gently crack all eggs in the pan, keeping yolks intact. Season with salt and pepper, then place the lid on.
- After 2-3 minutes, check to see if the eggs are cooked to your liking (a slightly runny yolk is preferred by many). If you notice uncooked egg whites, use a spatula to poke holes and aid in the cooking process.
- Slide the omelette onto a plate and garnish with fresh herbs if desired. Serve hot with crusty bread or rice.
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