This is a variation of another gem from ENO, traditionally served for dinner at New Year. A light and fluffy omelet, its tomatoes and vegetables make it sweet and its herbs make it so refreshingly flavorful I could eat nothing but this for a month and be happy.
Recipe: Kookoo Sabzi
Makes enough for 2
2 cups leafy greens (parsley, leek, dill, coridander, and/or spinach)
1 Tbsp oil
2 small tomatoes, chopped
1/2 onion, chopped
2 eggs, divided
2 Tbsp milk
1 tsp baking powder
2 Tbsp walnuts, chopped
2 tsp dried dill
Salt to taste
Boil the spinach (or other leafy greens) until they are soft and spongy, then drain the water. In a large saucepan, heat the oil over medium heat, then add the onions and sauté for a few minutes, until the onions begin to brown (but not burn). Then add the tomatoes and leafy greens. Add about a cup of water and let simmer over medium heat while you prepare the eggs.
Separate the egg yolks from the egg whites. Beat the egg yolks gently, then add the milk and the baking powder. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg yolk mixture into it.
Meanwhile, back on the stove, all of the water should be evaporated. (If not, just wait until it is). Pour the egg mixture on top of the vegetables and spread around with a spatula to fill the frying pan. Cook over low heat until the top of the egg mixture is cooked through, about 5 to 10 minutes.
To remove it from the pan, place a plate upside down over the omelet, and invert the pan. Sprinkle the omelet with the walnuts, dill, and salt. Serve warm.