Persian Eggs

Eggs can be cooked in many different ways, and they are especially delicious with fresh greens and lots of herbs. This recipe may cause you to fall in love with dill, a kidney-friendly herb.

Serving size

1 wedge

Makes

4

Prep time: 10min
Cook time: 20min
Total: 30min

Ingredients

1 tablespoon olive oil

2 tablespoons butter, divided

2 (89g each) leeks, sliced

2 cloves of garlic, minced

5 ounces frozen spinach greens, chopped

4 medium eggs

1 teaspoon Kosher or sea salt

½ teaspoon pepper

½ teaspoon baking powder

5 ounces cauliflower, fresh cooked or frozen, chopped

⅓ cup fresh dill, chopped

Nutrition Info

Makes:Serving size: 1 wedge

Calories

193

Fat

14 g

Saturated Fat

6 g

Trans Fat

<1 g

Cholesterol

179 mg

Carbohydrates

10 g

Sugar

13 g

Fiber

3 g

Protein

8 g

Sodium

168 mg

Calcium

144 mg

Phosphorus

137 mg

Potassium

339 mg

Instructions

  1. Heat a medium skillet and add the oil and half the butter.
  2. Add the leeks, lower heat and cook slowly until softened, about 5 minutes.
  3. Add the garlic and cook 2 minutes more on low heat.
  4. Drain the thawed spinach and set aside.
  5. Crack the eggs into a medium mixing bowl. Whisk eggs to mix well and season with salt and pepper.
  6. Add baking powder to egg mixture.
  7. Add the drained vegetables, cauliflower and dill to the egg mixture. Mix well.
  8. Add the cooked, softened leeks to the egg mixture. Mix well.
  9. Add the remaining butter to the same skillet to melt.
  10. Add the egg and veggie mixture.
  11. Cook over medium heat and cover. Cook about 7 minutes or until set.
  12. Cut into 4 equal wedges and serve.
Recipe contributed by FamilyCook Productions

Take care not to overcook it or the bottom will be hard. An alternate cooking method is to finish it in the oven.