Scheherazade Omelet

Never Underestimate the Power of a Good Story


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Well Fed 2: More Paleo Recipes for People Who Love to Eat

Well Fed 2

By Melissa Joulwan

Published 2013

  • About

Scheherazade was a legendary Persian queen who used her studies of philosophy, art, and science to evade being murdered by the King. For 1001 nights, she charmed him with stories of romance and magic, leaving him with a cliffhanger just as dawn approached. This ensured his curiosity and her continued existence. When she’d completed telling her tales, he was smitten and became a wiser, kinder man. Likewise, this frittata-like dish – rich with lamb, walnuts, herbs, and spices – will transform all those who take a bite, any time of day or night.

Heads up! This recipe requires you to do something in advance; plan prep time accordingly.


  • 1 tablespoon coconut oil or ghee
  • 1 medium onion, finely diced (about 1 cup)
  • 1 pound ground lamb
  • 1 tablespoon arrowroot powder
  • 1 tablespoon Lebanese Seven-Spice Blend
  • ½ teaspoon plus ½ teaspoon salt
  • ½ teaspoon plus ½ teaspoon ground black pepper
  • ½ teaspoon ground turmeric
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 6 large eggs
  • ¼ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 cup finely chopped romaine lettuce
  • 4 scallions, minced (about ½ cup)
  • 1 cup fresh parsley leaves, minced (about cup)
  • 1 cup fresh cilantro leaves, minced (about cup)
  • ½ cup chopped walnuts



Preheat oven to 400F.

Heat the coconut oil in a cast iron skillet (or other oven-safe pan), about 2 minutes. Add the onions and cook until crisp-tender and translucent, about 5 minutes. Add the lamb, arrowroot, Lebanese Seven-Spice Blend, ½ teaspoon salt, ½ teaspoon pepper, turmeric, and garlic. Cook the meat, breaking up chunks with a wooden spoon, until it’s browned, then set aside until it’s cool to the touch.

Crack eggs into large mixing bowl and whisk in the baking soda, cream of tartar, ½ teaspoon salt, and ½ teaspoon pepper. Using a rubber scraper, gently fold in lettuce, scallions, parsley, cilantro, walnuts, and the cooled meat. Be careful not to overmix; just introduce the ingredients to each other and let them get to know each other on their own.

Return the cast iron skillet to the stove and heat over medium-high heat. Add ½ tablespoon coconut oil and when it’s hot, about 2 minutes, pour the egg mixture into the skillet. Use a wooden spoon to stir, gently scraping the bottom of the skillet to make large curds, about 2 minutes. Shake the pan to evenly distribute the ingredients then allow it to cook undisturbed so the bottom sets, about 30 seconds. Place the pan in the oven and bake until the top is puffed and getting brown, about 20 minutes. Remove the skillet from the oven, allow the omelet to set for 5 minutes, then cut into wedges to serve.