Have I ever mentioned how much I love breakfast??!! It truly is my favorite meal, the one that I don’t like to skip!! Now let’s move on with today’s recipe.Â I decided on the name of today’s recipes after much consideration about the spelling of the title. The American spelling is “Omelet” while the French, from which it originally derives, is “Omelette.”
In the aftermath of our Norouz party we were left with a lot of left over fresh herbs.Â I knew exactly what to do with some of the parsley: Chimichuri, baby! But then I was still left with hell of a lot more parsley, cilantro, dill, chives, and mint.
Instead of just freezing each herb on its own I started to think ahead. I took in consideration future Persian dishes that I am planning on making and the amount of herbs needed for each dish when cooking for the two of us.Â Â Since I had a bit of cilantro and chives left I decided to make a Sabzi Polow mix to be used sometime in the future.
The rest of the herbs I just measured and froze on their own.