Like many other dishes, the Persian way to make Omelette is one of a kind.

Its most modest variation consists of fried eggs and tomatoes quickly rustled up, but there are many more intricate versions available in the cookbooks and cooking culture.

This spinach-based variation is originally entitled “Nargessi” as its visual combination of yellow, white and green reminded its creators of the Narcissus flower, called “Narges” in Persian. The spinach is steam-cooked and added to fried onions and garlic, which are then joined by soft-boiled eggs on mild heat.

To preserve their scent and be felt to the teeth, the onions are not chopped tinily.

Spiced up with some salt, turmeric and black pepper, Nargessi can reconcile spinach-haters with this extremely nutritious vegetable, as its taste is compensated by the incredible aroma of fresh eggs, onions and garlic.

Spinach is loaded with iron, vitamins and fibers, turning this dish into a miracle worker- it makes up for the lack of meat and tastes just as good as you wish at the same time.