Persian spinach and herbs omelette

Name: Persian spinach and herbs omelette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g leaf spinach; 1 Pot of coriander; 1/2 bunch Parsley; 1/2 bunch Dill; 1 collar Spring onions; 6 Eggs (size M); 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Sunflower oil; 1/2 Pomegranate; 85 g Walnut kernels

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g leaf spinach
1 Pot of coriander
1/2 bunch Parsley
1/2 bunch Dill
1 collar Spring onions
6 Eggs (size M)
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Sunflower oil
1/2 Pomegranate
85 g Walnut kernels

Directions

1
Sort the spinach, wash, shake dry and chop coarsely. Wash herbs, shake dry and chop coarsely. Wash and clean spring onions and cut into fine rings. Coarsely puree spinach, herbs and spring onions.
2
Whisk eggs and flour, season with salt, pepper and nutmeg, stir in herb mixture. Heat the oil in a coated pan, add the egg mixture, put the lid on and let it simmer at low heat for about 10 minutes.
3
Remove the seeds from the pomegranate. Coarsely chop the nuts and roast them in a pan without fat until golden brown. Sprinkle omelette with nuts and pomegranate seeds and cut into pieces.