KUKU SABZI: BAKED PERSIAN HERB OMELET
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
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
PERSIAN BAKED OMELETTE
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil and butter in a large nonstick skillet over medium-low heat until shimmering. Add the red onions and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Add the green onions and garlic and cook for 2 minutes longer. Stir in the spinach; cook until the leaves begin to wilt. Add the chives, cilantro, parsley and dill, and sprinkle with salt and pepper. Take the skillet from the heat and stir in the pine nuts.
- Beat the eggs, milk and some pepper in a blender on low speed for about 30 seconds. Pour the eggs over the veggie mixture. Transfer the skillet to the oven and bake until the omelette is just set and lightly golden brown on top, 20 to 25 minutes. Cool on a baking rack for 5 minutes, then place a large platter over the top of the skillet and flip the omelette onto the platter, bottom-side up. Slice into wedges and top with a dollop of yogurt if desired.
FRESH HERBS OMELET
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
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
PERSIAN STYLE BAKED HERB OMELET
Categories Egg Vegetable Breakfast Bake Vegetarian Quick & Easy Healthy
Yield serves 4-6
Number Of Ingredients 15
Steps:
- 1. Heat the oil and sautee the garlic, and caramelize the onions. Add in the spring onions until just softened. 2. Add in the fresh spinach and cook until just wilted. 3. Transfer vegetable mixture to a quiche or pie dish, and stir in the fresh herbs and nuts. 4. Beat eggs and milk in the blender on low for about 3 seconds, add a couple of pinches of Celtic sea salt and cracked pepper, and then pour over the vegetable and herb mixture. 5. Bake in the oven at 180C/325F for about half an hour, or until set and lightly browned on top.
PERSIAN HERB OMELETTE KUKU
This is mostly greens and very little egg. This recipes makes a lot extra so you can have greens kept in the freezer to pull out and add egg to make in a jiffy. Half a mixing bowl of greens will yield one Kuku omelette for 2 people or slice like pizza and serve for appetizers with pita bread.
Provided by nyamyj
Categories Spinach
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Clean and dry all the fresh herbs well.
- Chop up all the herbs (this recipe makes enough to freeze a lot of the herbs in a large tupperware for future use.
- In a medium size mixing bowl combine herbs - fill bowl almost halfway.
- Add a few shakes of each spice (be careful not to overdo the cumin. I go heavy on the coriander (both forms- ground and seeds).
- Gently mix in 2 eggs with the herbs.
- Add olive oil to the bottom of a large teflon frying pan (I also add some more spices to the oil).
- Put mixture of herbs and eggs (it looks very green and not very eggy at all) into the pan and flatten to an omelette shape. I like to make it very thin so it cooks very well throughout.
- Cook until brown and flip - I usually slide it onto a plate and then add a little more oil to the pan and flip the omelette from the plate to the pan to finish browning the other side.
- When browned slide Kuku onto a plate add some salt if preferred and serve with pita bread. Good with plain yogurt too. Healthy and delish! Enjoy! My friends love when I make this for them.
Nutrition Facts : Calories 278, Fat 7.4, SaturatedFat 1.9, Cholesterol 211.5, Sodium 338.8, Carbohydrate 41.6, Fiber 15.2, Sugar 10.2, Protein 20.3
PERSIAN OMELET
The herbs and nuts add wonderful texture and taste to this omelet. We served in bite sized pieces as an appetizer. Can also sprinkle parmesan cheese over before putting under broiler to finish. From Cooking for Diabetics. Makes 8 meal size portions or 30 bite-size appetizers.
Provided by Derf2440
Categories One Dish Meal
Time 48m
Yield 8-30 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large, shallow pan that can be used under the broiler.
- Add the leeks and fry them gently for about 5 minutes, until they are just beginning to soften.
- If using fresh spinach, add it to the pan containing the leeks and cook for 2 to 3 minutes over medium heat, until spinach has just wilted.
- Beat the eggs with a whisk, in a large bowl.
- Add the leek and spinach mixture (or the leeks with the thawed frozen spinach), then stir in the scallions, with all the herbs and nuts.
- Season with salt and pepper.
- Pour the mixture into the pan and cover with a lid or foil.
- Cook over very gently heat for 25 minutes, or until set.
- Remove the lid and brown the top under a hot broiler.
- Serve cut into 8 wedges with a green salad, or serve cut into small bite sized pieces as an appetizer.
- Can be served hot or cold.
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- Coat the bottom and sides of the pan with 2 tablespoons of the oil, turning the parchment to coat both sides
- In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tablespoons of oil
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