Persian Omelet

Ingredients

• 2 tablespoons olive oil or sunflower oil
• 2 leeks, finely chopped
• 12 ounces fresh spinach, washed and chopped or 5 ounces thawed frozen chopped spinach, squeezed dry
• 12 eggs
• 8 scallions, finely chopped
• 1/4 cup fresh parsley, fine chopped
• 1/4-1/2 cup fresh cilantro, chopped
• 2 sprigs fresh tarragon, chopped or 1/2 teaspoon dried tarragon
• 1/4 cup fresh chives, chopped
• 1 sprig fresh dill, chopped or 1/4 teaspoon dried dill
• 2-4 sprigs fresh mint, chopped
• 1/3 cup walnuts or pecans, chopped
• 1/2 cup pine nuts
• sea salt
• ground black pepper

Directions

1. 1

   Heat oil in a large, shallow pan that can be used under the broiler.

2. 2

   Add the leeks and fry them gently for about 5 minutes, until they are just beginning to soften.

3. 3

   If using fresh spinach, add it to the pan containing the leeks and cook for 2 to 3 minutes over medium heat, until spinach has just wilted.

4. 4

   Beat the eggs with a whisk, in a large bowl.

5. 5

   Add the leek and spinach mixture (or the leeks with the thawed frozen spinach), then stir in the scallions, with all the herbs and nuts.

6. 6

   Season with salt and pepper.

7. 7

   Pour the mixture into the pan and cover with a lid or foil.

8. 8

   Cook over very gently heat for 25 minutes, or until set.

9. 9

   Remove the lid and brown the top under a hot broiler.

10. 10

    Serve cut into 8 wedges with a green salad, or serve cut into small bite sized pieces as an appetizer.

11. 11

    Can be served hot or cold.