Persian Feta and Pistachio Omelette
The Persian Feta and Pistachio Omelette is a dish perfect for two. It's made with a blend of flavorful ingredients including brown lentils, baby spinach, Persian feta, eggs, fresh mint leaves, and toasted pistachios. Start by warming lentils and spinach with a bit of olive oil and sea salt. Once the spinach wilts, add some freshly ground pepper and crumble the feta cheese on top. This mixture is set aside as you prepare the omelette. Whisk eggs and cook them in olive oil until they're just set but still tender. Then, half of the lentil and spinach mix is spread over one side of each omelette. To finish, sprinkle with mint and pistachios for a fresh, crunchy texture. Served with lemon wedges and chilli sauce, this omelette is a feast of flavors and textures, combining creamy, crunchy, and zesty elements. It's a nutritious and satisfying meal.
- 5 tablespoons Olive Oil
- 400 grams Tin of Brown Lentils, rinsed and drained
- 2 large handfuls of Baby Spinach
- 1 teaspoon Sea Salt
- 50 grams Persian (marinated) feta, crumbled
- 6 Eggs
- 4 tablespoons Fresh Mint Leaves, roughly torn
- 2 tablespoons Pistachios, toasted
- Freshly Ground Black Pepper
- Lemon wedges and Chilli sauce
- Sautéing the Filling:
By heating 1 tablespoon of olive oil in a non-stick frying pan. Add the lentils, spinach, and a pinch of salt to the pan. Stir the mixture gently to heat the lentils and wilt the spinach evenly. Season with black pepper to taste. Once cooked, transfer the mixture onto a plate and crumble Persian feta over the warm lentils. Set this aside as you prepare the omelettes.
- Preparing the Omelettes:
In a mixing bowl, whisk the eggs until well combined. Warm the frying pan again with 2 tablespoons of olive oil. Pour in half of the egg mixture, tilting the pan to ensure the base is fully covered. Allow the omelette to cook for about 2 minutes, or until the top sets.
- Filling and Folding the Omelette:
Spoon half of the previously prepared lentil mixture over one side of the omelette. Shake the pan to loosen the omelette, then use a spatula to fold it over the filling, creating a half-moon shape. Slide the omelette onto a serving plate and embellish with a sprinkle of fresh mint leaves and pistachios. Accompany with a lemon wedge and chili sauce for an extra zing. Repeat the process with the remaining ingredients to make a second omelette, finishing it off with the last of the mint and pistachios for garnish.
