Persian Spinach and Walnut Omelet

Wilted spinach and walnuts bound with fully cooked eggs in a shallow skillet.

Preparation: 15 min · Cooking: 22 min · Total: 37 min · 2 servings

Ingredients

• Large eggs — 3
• 60 ml Chopped ready-to-eat walnuts
• 0.25 tsp Ground turmeric
• 720 ml Fresh chopped spinach, measured before wilting
• 1 tbsp Butter
• Salt
• Black pepper

Instructions

1. Wash and measure spinach

   Wash spinach under running water, drain, dry and chop. Measure 720 ml before wilting for the base batch, not 720 ml cooked spinach. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.

   Measure 720 ml before wilting for the base batch, not 720 ml cooked spinach.

2. Wilt the greens

   Warm spinach in a dry pan over medium-low heat, stirring from 4 minutes until wilted. Do not add unlisted oil or water.

   Do not add unlisted oil or water.

   Wilt the greens: 240 seconds

3. Drain safely

   Press excess spinach liquid out through a heat-safe sieve using a spoon. Do not squeeze hot greens with bare hands; spread shallowly until no longer hot enough to set eggs.

   Do not squeeze hot greens with bare hands; spread shallowly until no longer hot enough to set eggs.

4. Beat the egg mixture

   Beat eggs with the measured turmeric, salt and pepper. For one serving, weigh one and a half beaten eggs; keep unused egg cold. Refrigerate spinach promptly if delaying assembly.

   Refrigerate spinach promptly if delaying assembly.

5. Combine and start cooking

   Mix drained spinach and walnuts into eggs. Melt measured butter in a shallow non-stick skillet over medium-low heat, add mixture and cover with a normal fitted lid; check from 10 minutes.

   Melt measured butter in a shallow non-stick skillet over medium-low heat, add mixture and cover with a normal fitted lid; check from 10 minutes.

   Combine and start cooking: 600 seconds

6. Turn and finish in the skillet

   Once set enough, divide into wedges with a heat-rated non-scratching turner and turn gently. Cook uncovered from 5 more minutes until fully set and 71°C in the centre, with no liquid egg. Keep the same shallow depth in larger batches.

   Keep the same shallow depth in larger batches.

   Turn and finish in the skillet: 300 seconds

7. Rest briefly and serve

   Rest off heat for 2 minutes before lifting the wedges. Serve as two base portions; chill leftovers promptly. This spinach recipe remains separate from herb-only Kuku Sabzi.

   This spinach recipe remains separate from herb-only Kuku Sabzi.

   Rest briefly and serve: 120 seconds

Tips

• Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.

Common mistakes

• Timers are first checks, not guarantees; follow this recipe’s actual texture and temperature checks. Keep the approved ingredient allocations separate.

Substitutions

• Use only the listed ingredients and preparation states; no unmeasured substitution is approved for this master.

Storage

Refrigerate promptly in shallow containers at 4°C or colder and use within 2 days, never beyond ingredient labels.

Reheating

Reheat cooked leftovers once until steaming throughout and the centre reaches 74°C. Do not rely on a warm surface.

About this recipe

Wilted spinach and walnuts bound with fully cooked eggs in a shallow skillet.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.