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