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Nargessi (Spinach Onion Omelet) over a slice of sourdough bread on a plate.
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Nargessi (Spinach Onion Omelet)

A recipe for Nargessi (Spinach Onion Omelet)! This Persian breakfast dish pairs eggs with a seasoned onion and spinach mixture all in one pan.
Course Breakfast
Cuisine Persian
Keyword breakfast, brunch, egg, Iran, Iranian, omelet, onion, Persia, Persian, saffron, spinach, turmeric
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 4 Servings

Ingredients

  • 1/8 teaspoon powdered saffron optional
  • 4 tablespoons (60 milliliters) cold water optional
  • cooking oil as needed
  • 2 small yellow onions halved and thinly sliced
  • 2 cloves garlic grated
  • 1/2 teaspoon ground turmeric
  • 7 ounces (200 grams) baby spinach
  • salt and pepper to taste
  • 4 large eggs
  • juice of 1 bitter orange or juice of 1/2 orange and 1/2 lemon
  • bread to serve

Instructions

  • If using the saffron, in a small bowl, mix the saffron with the cold water and set aside to brew.
  • Heat 2 tablespoons (30 milliliters) of oil in a nonstick pan over medium heat, then cook the onions, stirring occasionally, until evenly fried and golden.
  • Add the garlic and stir for a minute until fragrant.
  • Then add the turmeric and stir until warm and well mixed.
  • Remove the mixture from the pan and set aside.
  • Wilt the spinach in the same pan until soft and well cooked, then season with salt and pepper.
  • Add the onions back to the pan and stir to combine.
  • Make four nests in the mixture and break the eggs into them. Season the eggs with salt and pepper.
  • Put a lid on and cook on low until the egg white is cooked and the egg yolk is to your liking.
  • Before serving, drizzle with the brewed saffron and bitter orange juice. Serve with a side of bread.