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Omelette Nargessi (Persian-Style Spinach and Eggs Omelette)

Servings: 3 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

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.