Persian cuisine is often simple and healthy, and it is always tasty. This omelette, with its base of red onions and garlic and lots of fresh herbs gives a perfect flavor that makes it both a tasty and light dish.
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large red onion, cut in half and thinly sliced
4 fresh onions with part of the stem, finely chopped
2 garlic cloves, minced to a paste
1/4 teaspoon salt
60 g baby spinach, coarsely chopped
7g fresh coriander, coarsely chopped
g coarsely chopped fresh parsley
10g chopped fresh chives
2 tablespoons chopped fresh dill
40g pine nuts, lightly toasted and chopped
Salt and freshly ground pepper
60ml skim milk
125 g low-fat Greek yogurt
In a Foodie double skillet over medium heat, heat oil and butter until oil begins to shimmer.
Add the red onion and sugar and cook until softened and caramelized, about 10 minutes.
Add the onions and garlic and cook 2 minutes. Add the spinach and cook until the leaves begin to wilt, about 2 minutes. Now add the cilantro, parsley, chives, dill and pine nuts, saving a little of each for the final plating. Season with salt and pepper and remove from heat.
Meanwhile, in a bowl, beat the eggs and milk. Pour the eggs over the vegetable mixture in the pan. Cover and let set (about 15 minutes).
Remove the tortilla and let cool for 5 minutes before transferring to a serving dish, cut into triangles and cover with the yoghurt.
Photography and recipe by Loleta .