Omelet-e Sabzi (املت سبزی) — Persian Herb Omelette
A classic Persian breakfast omelette folded with fresh parsley, tarragon, and green onions. Lightly seasoned and enriched with milk, it cooks up fluffy, fragrant, and deeply comforting in under 15 minutes.
Printable Recipe Card
Servings: 2 · Total: 18 min · Difficulty: easy
Ingredients (quick list)
- 30 g Fresh flat-leaf parsley, finely chopped (Leaves and tender stems only; chop finely)
- 10 g Fresh tarragon, finely chopped (Leaves only; chop finely)
- 40 g Green onions, thinly sliced (White and green parts)
- 6 each Large eggs (Room temperature for best volume)
- 45 ml Whole milk (3 tablespoons; helps tenderness)
- 3 g Sea salt (About 1/2 teaspoon, or to taste)
- 0.5 g Black pepper, freshly ground (About 1/4 teaspoon)
- 30 ml Vegetable oil (2 tablespoons, divided)
Steps (summary)
- Prepare the herbs: finely chop the parsley and tarragon, then thinly slice the green onions. Spread them on a plate and pat dry…
- In a medium bowl, crack in the eggs. Add the milk, sea salt, and black pepper. Whisk vigorously for 45–60 seconds until the mix…
- Heat a 24 cm (9–10 inch) nonstick skillet over medium heat for 2 minutes. Add 15 ml (1 tablespoon) of the oil and swirl to coat…
- Cook for 2–3 minutes on medium heat until the edges look set and the center is still slightly glossy. Use a silicone spatula to…
- Uncover and drizzle the remaining 15 ml (1 tablespoon) oil around the edges. Fold the omelette in half, or slide it onto a plat…
Cultural Background
Herb-rich egg dishes are a familiar part of Persian home cooking, reflecting the everyday use of fresh greens at the breakfast table. Omelet-e Sabzi is often prepared quickly in the morning and served with bread, tea, and simple accompaniments, making it a practical and comforting staple.
Equipment
💡 Tips
- For a fluffier omelette, whisk until foamy and use room-temperature eggs.
- If your herbs are very wet after washing, spin or pat them dry; excess water can make the omelette weep and tear.
- Keep the heat moderate; high heat browns the outside before the center sets and can mute the herb aroma.
- For a thinner, crepe-like style, use a larger pan (26–28 cm) and cook uncovered to evaporate moisture quickly.
⚠️ Common Mistakes
❌ Cooking on high heat to finish faster
💡 Why: High heat browns the bottom before the center sets, leading to a dry, tough omelette and muted herb flavor.
✅ Fix: Use medium heat to start, then medium-low with a lid for gentle setting; extend cook time by 1–2 minutes if needed.
❌ Adding wet herbs straight from washing
💡 Why: Excess water steams the eggs, causing weeping and tearing when folding.
✅ Fix: Spin or pat herbs very dry; if needed, let chopped herbs air-dry 3–5 minutes before mixing.
❌ Over-whisking after adding herbs
💡 Why: Aggressive whisking can bruise herbs and release moisture, dulling the fresh aroma.
✅ Fix: Whisk eggs, milk, and seasoning first; then fold herbs in gently just until combined.
❌ Skipping the covered setting step
💡 Why: The top can remain undercooked while the bottom overcooks, especially in thicker omelettes.
✅ Fix: Cover on medium-low for about 2 minutes to set the top evenly without drying.
🧊 How to Store
Best eaten immediately. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat for 2–3 minutes, or microwave at 50% power in 20-second bursts to avoid rubbery eggs.
📅 Make Ahead
Chop the herbs up to 24 hours ahead and refrigerate in a sealed container lined with a paper towel. Whisk the eggs, milk, and seasoning up to 2 hours ahead; keep chilled, then fold in herbs right before cooking for the freshest aroma.
🍽️ Pairs Well With
- Warm flatbread (such as lavash or sangak-style flatbread)
- Fresh herbs and radishes
- Feta-style cheese and cucumbers
- Black tea
Regional Variations
- Tehran-style home kitchensOften kept simple with parsley, tarragon, and green onions, cooked as a thicker round omelette and folded before serving with bread and tea.
- Caspian (northern Iran) influenceMay include additional herbs such as dill and cilantro, and is sometimes cooked slightly thinner to emphasize fragrance and a greener, fresher bite.
Ingredients
- 30 gFresh flat-leaf parsley, finely chopped (Leaves and tender stems only; chop finely)
- 10 gFresh tarragon, finely chopped (Leaves only; chop finely)
- 40 gGreen onions, thinly sliced (White and green parts)
- 6 eachLarge eggs (Room temperature for best volume)
- 45 mlWhole milk (3 tablespoons; helps tenderness)
- 3 gSea salt (About 1/2 teaspoon, or to taste)
- 0.5 gBlack pepper, freshly ground (About 1/4 teaspoon)
- 30 mlVegetable oil (2 tablespoons, divided)
🔄 Substitutions
- Whole milk→ Water (same amount) or lactose-free milk (same amount)
- Fresh tarragon→ Fresh dill (same amount) or 1 teaspoon dried tarragon
- Vegetable oil→ Olive oil (same amount) or ghee (same amount)
Instructions
- 1
Prepare the herbs: finely chop the parsley and tarragon, then thinly slice the green onions. Spread them on a plate and pat dry with paper towels to remove surface moisture; drier herbs help the omelette set quickly and stay fluffy. Measure all ingredients before you start, as cooking is fast.
- 2
In a medium bowl, crack in the eggs. Add the milk, sea salt, and black pepper. Whisk vigorously for 45–60 seconds until the mixture looks uniform and slightly foamy on top; this incorporates air for a lighter texture. Fold in the chopped herbs just until evenly distributed.
- 3
Heat a 24 cm (9–10 inch) nonstick skillet over medium heat for 2 minutes. Add 15 ml (1 tablespoon) of the oil and swirl to coat the base and sides. When the oil shimmers (about 30 seconds), pour in the egg-and-herb mixture and gently shake the pan to level it.
- 4
Cook for 2–3 minutes on medium heat until the edges look set and the center is still slightly glossy. Use a silicone spatula to lift the edges and let uncooked egg flow underneath in 2–3 spots. Reduce heat to medium-low, cover, and cook 2 minutes to set the top gently.
- 5
Uncover and drizzle the remaining 15 ml (1 tablespoon) oil around the edges. Fold the omelette in half, or slide it onto a plate and fold like a crescent. Cook 30–60 seconds more to warm through without drying. Rest 1 minute, then slice and serve hot.
🪪 Recipe Passport
Cultural Background
Herb-rich egg dishes are a familiar part of Persian home cooking, reflecting the everyday use of fresh greens at the breakfast table. Omelet-e Sabzi is often prepared quickly in the morning and served with bread, tea, and simple accompaniments, making it a practical and comforting staple.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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