- LK Bonabi
Herb and Celery Omelette cups
Updated: Jul 28, 2020
There's something about leftovers that I always get the urge to not waste.
So the previous couple of days I've been beavering away making Gormeh Sabzi stew and Karafs Stew, so with the leftover parsley, coriander, mint, celery and some carrots I had, which gave a splash of orange within the green, I give you my very healthy Herb and Celery Omelette cups :)
Makes 4 cups
Ingredients
For the Omelette
3 medium sized eggs
2 tbsp chopped parsley
2 tbsp chopped coriander
2tbsp chopped mint
1 celery stick finely chopped
1 carrot finely chopped
1 onion finely chopped
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
pinch of red chilli powder or fresh chillies (optional)
1tbsp oil
For the cups
brown pitta bread or if you have it lavash bread
Method
Step 1
Chop the parsley, coriander, mint, celery and carrots and add to a bowl
Add the spices
Add the oil
Add the eggs to the bowl and mix well
Step 2
Grease your cup cake tray mould with oil
Slightly toast the bread to make it warm and malleable
If you are using pitta bread then with a rolling pin flatten the bread further
Fit in to a cup cake tray mould
Fill the bread with the egg mixture
Step 3
Place in a pre-heated oven at 200 °C for 10 to 15 minutes
Remove from the oven and allow to cool for 5 minutes
Remove the Herb and Celery Omelette cups from the tray
Drizzle with olive oil and enjoy :) Noosh-e-Jann :)