Feta & semi-dried tomato omelette Maryam Rostmifard

 Ingredients

  1 tsp   Olive oil

  2  eggs

, lightly beaten

  4 semi-dried  tomato 

, roughly chopped

  25g feta cheese, crumbled

  mixed salad leaves, to serve

 Instructions

Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.

Bamieh Banafshe Chef pokhto-paz.com

pokhto-paz.com

Baked Eggs with Swiss Chard and Green Olives Ashpazi Mahfa

Ingredients

4 Thick bacon slices, cut into small 1-inch pieces (optional)

1 tbsp Olive oil

1/2 Small yellow onion, diced (about 1/2 cup)

2 Garlic cloves, minced

4 cups Swiss chard, stems removed and roughly chopped (about 1 bunch) 1/2 cup

Castelvetrano olives, pitted, sliced (plus more for garnish) 1/3 cup

Heavy cream

4 Eggs

1 tbsp butter or olive oil

1/4 cup Panko

1/4 cup crumbled feta

1/2 tsp Flaky salt for finishing

1 tsp Chives for garnishing

1 A loaf of crusty bread, for serving

Method

 1 Heat oven to 425°F.

 2 In a medium-sized ovenproof skillet sauté the bacon over medium heat until just cooked. Transfer the bacon to a paper towel-lined plate. Drain off all but 1/2 tablespoon of the bacon grease.

 3 Add 1 tablespoon of olive oil to the pan. Add the onions, cooking until transparent, about 5 minutes. Add the garlic and swiss chard and continue cooking until the chard begins to wilt. Return the cooked bacon to the pan and add the castelvetrano olives. Remove from heat.

 4 Create small wells into the chard mixture where you want to place the eggs. Add each egg to pan the one at a time. As evenly as possibly pour the cream over the entire dish and place in the preheated oven. Allow cooking for 8-10 minutes. Just until the white parts of the eggs are no longer transparent.

 5 In a small skillet, melt the 1 tablespoon of butter. Add the panko and toss with butter, continue cooking over medium heat until the panko is toasted.

 6 Sprinkle the panko over the entire dish along with the feta, extra olives, flaky salt and fresh chives.

 7 Serve alongside some good bread

Flower roll omelette Zari Haghighi

Ham and Cheese Egg Muffins Fatemeh Afshari

Ingredients

 • 12 large eggs

 • 1/2 cup milk (I used skim)

 • 1/2 teaspoon salt

 • 1/4 teaspoon black pepper

 • 1/4 teaspoon garlic powder

 • 3/4 cup shredded cheddar cheese divided

 • 8 ounces ham steak cubed

 • 2 green onions sliced thin

 Instructions

 • Preheat your oven to 350 degrees. Spray a muffin tin heavily with cooking spray. (Please note that a silicon muffin tin works best.)  Set aside.

 • In a large bowl, whisk together the eggs, milk, and spices.

 • Stir in 1/2 cup of the shredded cheddar cheese, ham, and the green onions.

 • Fill the muffin tins.  Top with the reaming 1/4 cup cheese.

 • Bake for 25 to 30 minutes or until the eggs pull away from the side of the muffin tin and are set in the middle.

Chicken Crepes Ashpazi Mahfa

Ingredients

 • 2 cups milk

 • 4 eggs

 • 3 Tablespoons butter, melted

 • 1 Tablespoon sugar

 • 1 teaspoon vanilla

 • 1/2 teaspoon salt

 • 1 1/2 cups flour, sifted

 Instructions

 • In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight. 

 • Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.

 • Serve with your favourite toppings. Fresh fruit, jams, pudding, Nutella, whipped topping and nuts are a few of our favourites.

Notes

To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve.

Leftovers: Add cooked crepes to a zip-top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.

To freeze: Crepes surprisingly freeze really well, so feel free to double the batch and stick half in the freezer for about 1-2 months.

Reheating: Heat in microwave or skillet until warm. You can also enjoy your crepes cold if you prefer!

Chicken Crepes

Ingredients

 • 1 whole roasted chicken

 • 2 stalks of leek

 • 500 grams cream cheese

 • 1 thin green onions pack

 • Olive oil

 • Salt

 • Heat a frying pan, anointing with oil and prepare the crepes. Reserve.

 • Discard the chicken skin and shred the meat.

 • Cut the leek into slices and sauté in olive oil. Turn off the heat and mix the chicken and cream cheese.

 • Blanching the green onions with boiling water.

 • Put a spoonful of chicken in the centre of each crepe, close forming a ball and tie with chives.

 • It can be served hot or cold