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Iraq Walnut Omelette

Ingredients
  Eggs 6 , beaten
  Finely chopped walnuts 3⁄4 Cup (12 tbs)
  Dried soaked currants 1⁄2 Cup (8 tbs), in warm water for 15 minutes and drained
  Ground saffron 1⁄4 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Chopped fresh chives 2 Tablespoon
  Fresh bread crumbs 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  Butter 2 Tablespoon
Directions

MAKING
1) In a bowl, mix the beaten eggs, walnuts, currants, saffron, turmeric, chives, bread crumbs, salt and pepper, to taste together.
2) In a large omelet pan, melt 1 tablespoon butter over a high heat and pour in the egg mixture.
3) Cook the omelet, until firm and brown on one side, adding more butter into the pan, if required, then turn over and cook the omelet on the other side.

SERVING
4) Slice and serve the Iraq Walnut Omelet, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 325 Calories from Fat 235

% Daily Value*

Total Fat 27 g41.9%

Saturated Fat 7.5 g37.5%

Trans Fat 0 g

Cholesterol 333.3 mg111.1%

Sodium 225.6 mg9.4%

Total Carbohydrates 10 g3.2%

Dietary Fiber 3 g12.1%

Sugars 3.6 g

Protein 14 g27.2%

Vitamin A 17.9% Vitamin C 28.8%

Calcium 8.4% Iron 14.8%

*Based on a 2000 Calorie diet

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Iraq Walnut Omelette Recipe