Persian Baked Omelette with Fresh Herbs

Persian Baked Omelette with Fresh Herbs

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Servings: 6 to 8

According to award-winning chef Bobby Flay, “Persian cuisine is often simple and healthy, and is always flavourful.” This omelette, with its heady base of red and green onions and garlic and loads of fresh herbs for bright flavour, is a perfect example.


  • 2 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1 large red onion, halved and thinly sliced
  • 4 green onions, white and pale green portions, finely chopped
  • 2 garlic cloves, crushed to a paste using the side of a chef’s knife and 1/4 tsp. kosher salt
  • 2 oz. (60 g) baby spinach, coarsely chopped
  • 1/4 cup (1/4 oz./7 g) fresh cilantro, coarsely chopped
  • 1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley, coarsely chopped
  • 1/4 cup (1/3 oz./10 g) chopped fresh chives
  • 2 Tbs. coarsely chopped fresh dill
  • 1/4 cup (1 1/4 oz./40 g) pine nuts, lightly toasted and chopped
  • Kosher salt and freshly ground pepper
  • 10 eggs
  • 1/4 cup (2 fl. oz./60 ml) nonfat milk
  • 1/2 cup (4 oz./125 g) 2% Greek yogurt


  • Preheat an oven to 350°F (180°C).
  • Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan. Transfer to the oven and bake until puffed, just set and lightly golden brown on top, about 25 minutes.
  • Remove the omelette and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt. Serves 6 to 8.
  • Courtesy of Bobby Flay