Persian Baked Herb Omelette

• 2 Tbsp cold pressed extra virgin olive oil
• 2 large red onions chopped and caramelized
• 3 cups fresh organic baby spinach washed and chopped
• 8 large organic eggs
• 1/4 cup soy milk, hemp milk or almond milk
• 4 cloves garlic finely chopped
• 8 spring onions/scallions finely chopped
• 2 handfuls of cilantro/coriander finely chopped
• 2 handfuls of continental parsley finely chopped
• 1 handful fresh chives finely chopped
• 1 fresh dill sprig chopped
• 4 fresh mint sprigs chopped
• 1/2 cup pine nuts
• 1/2 tsp Celtic sea salt or Himalayan salt
• Freshly ground pepper

1. Heat the oil and sautee the garlic, and caramelize the onions. Add in the spring onions until just softened.
2. Add in the fresh spinach and cook until just wilted.
3. Transfer vegetable mixture to a quiche or pie dish, and stir in the fresh herbs and nuts.
4. Beat eggs and milk by hand or in your blender (I use a Vitamix) on low for about 3 seconds, add a couple of pinches of Celtic sea salt and cracked pepper, and then pour over the vegetable and herb mixture.
5. Bake in the oven at 180C/325F for about half an hour, or until set and lightly browned on top.

Serves 4

Recipe adapted from a Lorenz Books title ‘Healing Foods for Special Diets’ and published here with their permission.
For similar books and further information please visit Anness Publishing.