Persian Style Swiss Chard And Herb Omelet Recipes

PERSIAN BAKED OMELET WITH FRESH HERBS

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.

KUKU SABZI: BAKED PERSIAN HERB OMELET

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."

COUCOU - PERSIAN HERB OMELETTE

Steps:

• Wash and finely chop all herbs before measuring.
• Put chopped herbs into mixing bowl.
• Add eggs, salt and pepper, 1 tbspn of oil and turmeric.
• Mix well.
• Heat the remainder of oil and half the butter in a fry pan.
• Pour in mixture and cook on low for about 8 mins with the lid on.
• Peek underneath; if it's brown move on to next step.
• Put plate over open fry pan top.
• Upturn and carefully place coucou on plate.
• Put remainder of butter in pan then slide coucou back in to cook the other side.
• Cut into wedges when done and serve with sour cream and sweet chilli sauce.

SWISS CHARD OMELETTE DINNER

Steps:

• In skillet, heat oil and garlic on medium heat.
• Add chopped chard. I use both the stalks and the leaves. Stalks when cooked taste something like celery. Leaves taste a lot like spinach.
• Chop and add remaining ingredients in order: onion, zucchini, mushrooms.
• Cover for just a couple minutes. When you start to see the mushrooms show signs of cooking, check the chard. When leaves are just wilted, put veggies on a plate.
• Return skillet to burner. Scramble egg and cheese together. I also add a little pepper.
• Place egg on top of veggies and serve immediately.

MY SWISS CHARD OMELET

Steps:

• Rinse the chard very well to remove grit and sand; shake it to remove excess water.
• Tear chard into bite-size pieces onto a plate.
• Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot.
• Cover and let steam about 3 minutes.
• While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through.
• Remove lid from skillet and cook a bit longer until water in skillet is absorbed.
• Add some of your favorite oil and heat it.
• When the oil is hot enough, add the egg/basil combination. Tilt the pan to distribute the eggs evenly. Let cook a couple of minutes to set the eggs (if you want, you can cover the skillet at this point and use a lower heat because the contained steam will cook the eggs).
• Add pepper and asiago cheese to taste. Add red pepper flakes if using.
• Cook a moment longer - just enough to melt or soften the cheese.
• Serve.