Middle Eastern Herb Omelette Recipes

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KUKU SABZI: BAKED PERSIAN HERB OMELET



Kuku Sabzi: Baked Persian Herb Omelet image

Kuku Sabzi is a light, flavor-packed Persian baked omelet. This is an all-star, easy recipe with loads of fresh herbs! Perfect for your next brunch!

Provided by The Mediterranean Dish

Categories     Breakfast

Time 40m

Yield 6

Number Of Ingredients 14

5 tbsp Private Reserve Greek extra virgin olive oil
2 cups flat-leaf parsley, leaves
2 cups cilantro, leaves and tender stems
1 cup roughly chopped fresh dill
6 scallions, trimmed and coarsely chopped
1 1/2 tsp baking powder
1 tsp kosher salt
3/4 tsp ground green cardamom
3/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground black pepper
6 large eggs
1/2 cup walnuts, toasted and chopped (optional)
1/3 cup dried cranberries, coarsely chopped (optional)

Steps:

  • Position an oven rack in the upper-middle position and heat oven to 375 degrees F.
  • Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
  • Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
  • In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground (now, I like my herbs less fine, so I stopped the processor at my desired texture). Set aside for now.
  • In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
  • Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
  • Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
  • Serve with a dollop of yogurt. See more suggestions in the post under "what to serve with kuku sabzi."

Nutrition Facts : Calories 248 calories, Sugar 0.7 g, Sodium 474.3 mg, Fat 23.2 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 4.1 g, Fiber 1.7 g, Protein 8.6 g, Cholesterol 186 mg

FINES HERBS OMELETTE



Fines Herbs Omelette image

Provided by Ina Garten

Yield 1 serving

Number Of Ingredients 11

1/2 tablespoon medium chopped fresh Italian parsley
1/2 tablespoon medium chopped fresh chervil
3/4 tablespoon thin sliced fresh chives
1/2 teaspoon thin sliced fresh tarragon
2 extra-large eggs
2 tablespoons milk
Pinch kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 ounces plain goat cheese
2 ounces roasted red peppers, julienned

Steps:

  • To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
  • Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
  • Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
  • Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

PERSIAN BAKED OMELET WITH FRESH HERBS



Persian Baked Omelet with Fresh Herbs image

Provided by Bobby Flay

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 tablespoon unsalted butter
1 large red onion, halved and thinly sliced
Nonstick cooking spray
4 green onions, white and pale green parts, finely chopped
2 garlic cloves, finely chopped
2 ounces baby spinach, coarsely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh dill
1/4 cup pine nuts, lightly toasted and chopped
Kosher salt and freshly ground black pepper
9 large eggs
1/4 cup skim milk
1/2 cup 2% Greek yogurt

Steps:

  • In a large nonstick sauté pan, heat the olive oil and butter over medium heat until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes.
  • Preheat the oven to 350 degrees F. Coat a 9-inch ovenproof nonstick pan with nonstick spray.
  • Add the green onions and garlic to the caramelized onion and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper and remove from the heat. Transfer to the prepared pan and put in the oven for 5 minutes.
  • Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan, return to the oven and bake until puffed, just set and lightly golden brown on top, about 20 minutes.
  • Remove the omelet and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt.

FRESH HERBS OMELET



Fresh Herbs Omelet image

This is called a "fines herbes" omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.

Provided by Martha Rose Shulman

Time 10m

Yield 2 rolled omelets, serving 2

Number Of Ingredients 5

4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon milk
3 tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
1 tablespoon plus 1 teaspoon extra virgin olive oil

Steps:

  • Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 326 milligrams, Sugar 1 gram, TransFat 0 grams

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN



Middle Eastern-Inspired Herb and Garlic Chicken image

This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.

Provided by Melissa Clark

Categories     weekday, weeknight, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

6 boneless skinless chicken thighs (about 1 3/4 pounds)
6 garlic cloves, grated on a Microplane or minced
Juice and zest of 2 lemons
3 tablespoons extra-virgin olive oil, more for serving
2 tablespoons minced fresh parsley, more for serving
2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano or marjoram
1 1/2 teaspoons kosher salt, more as needed
1 tablespoon sesame seeds, more for garnish (optional)
3/4 teaspoon sumac, more for garnish (optional)
2/3 cup plain Greek yogurt, preferably whole milk yogurt
1/4 teaspoon ground black pepper

Steps:

  • Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
  • Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
  • While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

MIDDLE-EASTERN HERB OMELETTE



Middle-Eastern Herb Omelette image

This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran and eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top of the stove.

Provided by Engrossed

Categories     Breakfast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

5 ounces fresh flat-leaf parsley, leaves chopped
5 ounces fresh dill, leaves chopped
2 ounces fresh cilantro, leaves chopped
1 bunch fresh chives, chopped
3 -4 lettuce leaves, chopped
3 -4 spinach leaves, chopped
2 small zucchini, chopped (optional)
4 scallions, chopped (green onions)
1/4 cup walnuts, chopped
1 pinch saffron thread
6 eggs, beaten
salt & freshly ground black pepper, to taste
2 tablespoons butter
thick yogurt, to serve

Steps:

  • If you intend to bake the omelette, heat the oven to 350F (180C).
  • Discard the coarse stems from the parsley, dill, and cilantro, and chop these herbs with the chives, lettuce and spinach.
  • Combine with zucchini, scallions and walnuts.
  • Crush the saffron in a small mortar and stir in 2 tsp warm water.
  • Beat the eggs well, add the saffron liquid, salt and pepper. Stir into the herb mixture.
  • To bake the omelette:.
  • Butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.
  • To cook omelette on the stove-top:.
  • Heat butter in a frying pan, coating it well on the bottom and sides, pour in the mixture, and cook over low heat for about 25 minutes.
  • Turn the omelettte by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.
  • Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt.

OVERSTUFFED HERB OMELET



Overstuffed Herb Omelet image

Loaded with almost 2 cups of freshly chopped herbs, this overstuffed breakfast omelet is lovely for breakfast or brunch. Garnish with crumbled feta or goat cheese.

Provided by Kaleb

Categories     Omelets

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 ½ cups thinly sliced leeks
2 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground turmeric
¾ teaspoon kosher salt, divided
7 large eggs
1 teaspoon baking powder
½ cup chopped fresh Italian parsley
⅓ cup chopped fresh cilantro
3 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
  • Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
  • Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
  • Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
  • Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
  • Let cool in the skillet for 10 minutes before cutting into 8 slices.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 8.2 g, Cholesterol 340.8 mg, Fat 18.1 g, Fiber 1.3 g, Protein 12.2 g, SaturatedFat 6.9 g, Sodium 660.7 mg

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