May. 23 2019
You may know Liz Moody from her time as the food director of wellness website mindbodygreen, on Instagram where she shares delicious favorites like healthy Salted Cookie Dough Banana bread, or maybe you’ve caught an episode of her podcast, Healthier Together, where she interviews extraordinary people about the secrets to their amazing lives. Most recently, the writer and healthy food chef released her newest cookbook, also called Healthier Together, which is already a best-seller. The book features gut-healing, inflammation-fighting, hormone-balancing recipes for two, to nourish relationships—whether it’s between friends, romantic partners, or family members—and bodies at the same time.
In this exclusive feature, we’ll be sharing four recipes from the book, all of which can be made in 15 minutes or less. According to Liz, this is key to her philosophy: “I want anyone, no matter where they live, how busy they are, or what ingredients they have access to, to be able to make healthy, crave-worthy recipes!”
First up: a Persian omelette that pairs a salad’s worth of herbs with cinnamon, cardamom, and turmeric. It’s an unexpected, exciting flavor combo that perfectly blends sweet and salty—plus, you’ll have had a day’s worth of polyphenol-rich greens before noon. Sounds good to us! Here’s how to make it.
Persian-Spiced Herb & Walnut Omelet
- 6 medium eggs
- ½ teaspoon fine-grain sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground turmeric
- ½ cup lightly packed spinach, chopped
- ½ cup lightly packed fresh cilantro, chopped
- ½ cup lightly packed fresh flat-leaf parsley, chopped
- ½ cup lightly packed fresh dill, chopped
- ½ cup raw walnuts, roughly chopped
- 2 teaspoons avocado oil
- 4 green onions, white and light green parts only, chopped
- ⅓ cup dried cranberries, chopped
- Rose petals, to garnish (optional)
- In a medium bowl, beat the eggs. Add the salt, pepper, cinnamon, nutmeg, cardamom, and turmeric, and beat until combined. Add the spinach, cilantro, parsley, and dill, and mix to combine.
- Place the walnuts in a medium skillet over medium heat. Toast, stirring occasionally, until golden brown, about 3 minutes. Transfer the walnuts to a small plate.
- Return the skillet to medium heat and add 1 teaspoon of the oil, swirling to coat the bottom of the pan. When it shimmers, pour in half the egg mixture. As the omelet cooks, use a spatula to push the cooked portion inward so the uncooked egg mixture can flow to the outer edges of the pan, distributing the herbs evenly as well. When the omelet is set, remove the pan from the heat and sprinkle one side of the omelet with half the walnuts, green onions, and cranberries. Gently fold over the other half and slide it out of the pan and onto a plate.
- Repeat with the second omelet. Top with rose petals, if desired, and serve.
TIP: To bake this dish in the oven as a frittata, let the toasted walnuts cool before mixing them into the egg mixture, along with the green onions and cranberries. Pour the egg mixture into an 8-inch pie plate and bake for 20 minutes at 350°F until it’s set in the center. Add the rose petals, slice, and serve.