Persian Herb Green Omelette
Fresh herbs have a way of changing how a meal feels. This Persian-inspired green omlette leans into that idea, folding generous amounts of parsley, cilantro, dill, and green onion into softly set eggs—with just enough cumin and turmeric to add warmth and depth. It comes together easily in one pan, and serves four comfortably. It’s a flavorful dish without being fussy—the kind of meal that feels thoughtful any time of day.
Ingredients
- 6 eggs
- ½ cup green onions finely chopped
- ½ cup parsley finely chopped, loosely packed
- ½ cup cilantro finely chopped, loosely packed
- ½ cup dill finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼¼ teaspoon ground turmeric
- 1 tablespoon avocado oil
- 1 small white onion finely grated
Instructions
- Beat eggs in a large bowl, then add the chopped herbs, salt, pepper, cumin, and turmeric.
- Warm 1 tablespoon of avocado oil in a cast iron skillet over medium heat until shimmering. Add the grated onions and cook until translucent.
- Add the egg mixture to the skillet and combine well with the onions. Increase heat to high and cook for 1 minute.
- Turn the heat to low, cover the skillet, and cook for 4 to 6 minutes until the mixture is no longer runny but not completely set.
- Turn the oven on to a high broil. Uncover the skillet and place it on the top shelf of the oven. Broil just until eggs are set and golden brown, about 1 to 2 minutes, depending on your oven.
- To serve, cut omlette into triangular slices and use a spatula to plate.