Khagineh Omelet

A traditional omelet in Persia is known as 'Khagineh'. Is very easy to cook and kids will have a lot of fun learning about Persia!

A traditional omelet in Persia is known as ‘Khagineh’. Is very easy to cook and kids will have a lot of fun learning about Iran!

This week we had the opportunity to enjoy while kids experienced ‘Chef Koochooloo’ first hand. Special thanks to the team of Baharestan Kids, Persian Immersion and Culture for letting us experience this activity with the kids and let them cook a delicious Khagineh that they enjoyed for lunch.

English Recipe Name: Omelet 

Farsi Name: Khagineh

Country and region of Origin: Iran

Continent: Asia

National Language: Farsi

Did you know? All children in Iran have to wear a Uniform? (No matter if they are going to Private or Public School)

Action: Engage with the children about the advantages/disadvantages of uniforms?  

Kids love Iran Because… We have beautiful Persian cats everywhere

Ingredient spotlight:  Eggs 

Eggs are laid by female animals of many different species, including birds, reptiles, and fish, and have been eaten by humans for thousands of years Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.

Why Big Chefs Care: (Nutritionist, scientific facts that parents care about)

Eggs are a fabulous way to introduce children to science and nutrition.

Eggs are laid by female animals of many different species, including birds, reptiles, and fish, and have been eaten by humans for thousands of years Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.

Eggs are laid by female animals of many different species, including birds, reptiles, and fish, and have been eaten by humans for thousands of years Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.

Ingredients:

  • 3 Eggs
  • 2 green onions
  • 1/4 Cup Milk
  • 3 Tbsp Vegetable Oil
  • Salt

Big Chef Prep Work:

  • Break the eggs into bowls
  • Wash the green onions and remove the yellowish leaves off

Little Chef Prep Work:

  • Beat the eggs until stiff
  • SONY DSC
  • Chop the green onions in small pieces

Instructions

  1. Add a pinch of salt as preferred.
  2. Add milk and whisk until well mixed.
  3. Add vegetable oil to a frying pan and transfer the mixture into the pan.
  4. Fry the mixture over medium heat, flip when hardened.

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Learn while you wait: 

  • Chop the green onion into ten pieces or more (ask them to count the final chopped green onions)
  • Smell the green onions and describe how it smells 

PRESENTATION

Serve with bread, sliced tomatoes, cucumbers, carrots or fruits like strawberry. 

As they say in Iran, “Noosh Jan”

Omelet1