Herb and Celery Omelette cups

Updated: Jun 6, 2021

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


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


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 :)

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