Persian Vegetable Omelette

This recipe for Champa's Baking from a Book - Break fast event. Once I went beyond movies and novels, I found the local library to be an endless source of cookbooks and hence new foods. Every few weeks, I bring back books to look at and admire the photos. Every now and then I would bookmark a recipe to make. This is one such recipe. Its a tasty vegetable filled dish with a little crunch from the walnuts. I added a little milk and cream to make it a little like quiche but you can skip that if you want. So here is the recipe...

  

Ingredients:

2 tablespoons olive oil

1 bunch green onions, chopped onion and greens

1 bunch spinach, stemmed and chopped

1 1/3 cups lettuce (I skipped this)

1 bunch parsley, stemmed and minced

2 garlic cloves, minced 

5 eggs

1/4 cup chopped walnuts, chopped and toasted

6 cherry tomatoes, hulled and halved

3 tablespoons grated Monterey jack or Romano cheese (I used Parmesan)

Salt 

Pepper

Additionally I used

2 tablespoons milk

2 tablespoons cream

Heat the oven to 350 degrees F. Grease a 9 inch pie pan (I used a cake pan).

In a large skillet over medium-high heat, heat the oil and saute the onions until soft, 2-3 minutes. Add the spinach, lettuce, parsley and garlic. Cook stirring for 2-3 minutes. Set aside. 

In a large bowl, beat the eggs (along with milk and cream) just until blended. Mix in the salt, pepper, sauteed vegetables and half the nuts. Spoon the mixture into the prepared pan. Arrange the tomatoes, cut side down, over the top. Sprinkle the remaining nuts and the cheese. 

Bake in the oven for 25 minutes, or until set. Let cool slightly and cut into wedges. Serve hot or room temperature, with yogurt, if desired. I ate it with toast bread and butter and some piping hot coffee.

I broiled the omelette for a few minutes to soften to tomatoes and have a browner crust as a result.