Persian-Style Vegetable Omelette (Omelet-e Sabzijat)
"Elevate your brunch with a vibrant, nutrient-dense Persian classic that turns humble garden vegetables into a sophisticated, protein-packed masterpiece."
Instructions
Heat a drizzle of olive oil in a nonstick skillet over medium heat. Add the chopped onion and sauté until soft and lightly golden, about 3–4 minutes.
Add the bell pepper, tomato, and mushrooms. Cook, stirring occasionally, until the vegetables soften and most of their moisture cooks off, about 4–5 minutes.
Stir in the spinach and cook just until wilted, 1–2 minutes. Spread the vegetables evenly across the pan.
In a bowl, crack the eggs and whisk with salt and black pepper until fully blended.
Pour the eggs evenly over the vegetables. Gently nudge the edges with a spatula to allow uncooked egg to flow underneath.
Cook until the omelette is set and fully cooked through, 4–6 minutes. Slide onto a plate and serve warm.