Persian Omelet

• 2 tablespoons olive oil or 2 tablespoons sunflower oil
• 2 leeks, finely chopped
• 12 ounces fresh spinach, washed and chopped or 5 ounces thawed frozen chopped spinach, squeezed dry
• 12 eggs
• 8 scallions, finely chopped
• 1/4 cup fresh parsley, fine chopped
• 1/4 - 1/2 cup fresh cilantro, chopped
• 2 sprigs fresh tarragon, chopped or 1/2 teaspoon dried tarragon
• 1/4 cup fresh chives, chopped
• 1 sprig fresh dill, chopped or 1/4 teaspoon dried dill
• 2 -4 sprigs of fresh mint, chopped
• 1/3 cup walnuts or 1/3 cup pecans, chopped
• 1/2 cup pine nuts
• sea salt
• ground black pepper

1. Heat oil in a large, shallow pan that can be used under the broiler.
2. Add the leeks and fry them gently for about 5 minutes, until they are just beginning to soften.
3. If using fresh spinach, add it to the pan containing the leeks and cook for 2 to 3 minutes over medium heat, until spinach has just wilted.
4. Beat the eggs with a whisk, in a large bowl.
5. Add the leek and spinach mixture (or the leeks with the thawed frozen spinach), then stir in the scallions, with all the herbs and nuts.
6. Season with salt and pepper.
7. Pour the mixture into the pan and cover with a lid or foil.
8. Cook over very gently heat for 25 minutes, or until set.
9. Remove the lid and brown the top under a hot broiler.
10. Serve cut into 8 wedges with a green salad, or serve cut into small bite sized pieces as an appetizer.
11. Can be served hot or cold.

olive oil, leeks, fresh spinach, eggs, scallions, fresh parsley, fresh cilantro, tarragon, fresh chives, dill, walnuts, pine nuts, salt, ground black pepper

Taken from www.food.com/recipe/persian-omelet-37065 (may not work)