“Mediterranean-Inspired Persian Breakfast Omelette”

Allergens

Eggs, Dairy (Feta cheese)

Ingredients

• 6 large eggs
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 cup diced tomatoes
• 1/4 cup sliced red onion
• 1/2 cup baby spinach
• 1/4 cup diced bell pepper (red and yellow)
• 1/4 cup Kalamata olives, pitted
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and black pepper, to taste
• 2 tbsp olive oil

Instructions

1. In a large mixing bowl, whisk together the eggs, parsley, salt, black pepper, cumin, and coriander until well combined. Set aside. In a non stick frying pan over medium heat, add 1 tbsp of olive oil and cook the red onion until softened. Add in the diced bell peppers and continue to cook for another 2 minutes. Stir in the tomatoes, Kalamata olives, and spinach, cooking until the spinach is wilted. Remove from heat and set aside.

Chef’s Insight

The combination of flavors in this Mediterranean-Inspired Persian Breakfast Omelette creates a unique and delectable dish that will keep you coming back for more.

Notes

Feel free to customize this dish with your favorite vegetables or cheese.