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
MINI HERB OMELETTE
These omelettes are packed with herbs and flavor. Even the pickiest of eaters will love this recipe.This recipe is from chef Einat Admony and courtesy of Handsome Brook Farms.
Categories Entrees
Time 34m59S
Yield 4
Number Of Ingredients 13
Steps:
- Crack the eggs into a large bowl, add the flour and the spices and whisk until foamy.
- Add chopped herbs, onion and spices and mix thoroughly until fully combined.
- Heat both kinds of oil in a large nonstick skillet on medium heat.
- Pour the mixture into the hot skillet, using about a 1/3 cup for each pancake.
- Don't crowd the skillet - once you pour the mixture it tends to spread.
- Fry for 2-3 minutes on each side until the patties are golden brown, and remove and place on a plate lined with paper towel to drain the oil.
- Repeat with the rest of the herb and egg mixture.
- If the skillet is dry add another tablespoon of oil.
- Serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 192 calories, Sugar 1 g, Fat 16 g, Carbohydrate 5 g, Cholesterol 200 mg, Fiber 1 g, Protein 8 g, SaturatedFat 3 g, Sodium 262 mg
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
OMELETTE WITH HERBS
A great way to use garden herbs. This is adaptable to whatever herbs you have in your garden. When I made it mostly chives and tarragon because that is what I had the most of, but I think this will be good with oregano or other fresh herbs too. The original recipe didn't use any cheese, but I added two slices of deli Swiss cheese (about 1/4 cup). Recipe source: Bon Appetit (Bon Appetit 1991)
Provided by ellie_
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl whisk eggs and water together and then season with salt and pepper.
- Stir in herbs (parsley - thyme or your favorites).
- *Note: In the original directions, an omlet pan was used using only half of the egg mixture and half of the butter at a time -- making two complete omlets seperately, rather than the way I indicated in the direction below.
- In a skillet, melt the butter over medium high heat and add the egg mixture to pan.
- If using cheese, add cheese on top of eggs.
- Let eggs set around edges and then lift edges and tilt pan, so uncooked eggs will go under the cooked eggs.
- Cook until eggs are almost set (1 -2 minutes) and then using a spatula, roll 1/3 of omlet to center.
- Tilt pan and slide omlet onto plate.
- Garnish with chives, if desired.
FINES HERBS OMELETTE
Provided by Ina Garten
Yield 1 serving
Number Of Ingredients 11
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.
HERB OMELETTE WITH FRIED TOMATOES
Make a perfect, protein-rich brunch or breakfast for two people. This healthy omelette can be on the table in just 10 minutes, served with juicy tomatoes
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.
- Scoop the tomatoes from the pan and put them on two serving plates. Pour the egg mixture into the pan and stir gently with a wooden spoon so the egg that sets on the base of the pan moves to enable uncooked egg to flow into the space. Stop stirring when it's nearly cooked to allow it to set into an omelette. Cut into four and serve with the tomatoes.
Nutrition Facts : Calories 204 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
MINI OMELETTE CUPS
These yummy mini omelette's make a great grab and go breakfast but you'll want to make a big deal of them they are so delicious! One morning I prepared these and my single nephew just "raved" about them. Later he kept asking how I made them so several days later we made them again with him doing most of the prep. Some day he'll have a spouse that will appreciate his curiosity for cooking the foods he loves!
Provided by carol
Categories Breakfast
Time 25m
Yield 6 mini omelettes, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°F Generously grease a large 6-cup muffin tin. In a large easily pourable measuring cup mixing bowl whisk the the butter, eggs, milk, garlic powder, and flour together. Pour the egg mixture into the cups, filling them 3/4 full, sprinkle each cup generously with parsley, and top with some grated Parmesan, salt and pepper. Bake for 15 to 20 minutes, until firm and bubbling. Gently coax the frittatas from the muffin tin by running a butter knife around the edges of the cups.
- A tip to the wise:.
- Instead of parsley, another aromatic herb could be substituted such as rosemary. (I like to use six fresh sage leaves, chopped). Using vegetables with a high water content like tomatoes, spinach, broccoli, onions or mushrooms will create a moister, puffier mini omelette.
Nutrition Facts : Calories 244.3, Fat 16.9, SaturatedFat 7.5, Cholesterol 220.1, Sodium 635.4, Carbohydrate 7.8, Fiber 1.1, Sugar 0.8, Protein 15.4
HERB AND THREE CHEESE OMELET
This recipe comes from Howard Helmer, the world's fastest omlet maker according to the Guinness Book. His current record is 427 omelets in just 30 minutes. Care to try your hand at beating his record?
Provided by Bev I Am
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Whip eggs with liquid, chives, salt, and pepper.
- Make sure all the white is fully incorporated.
- Melt butter over high heat in a 10" nonstick skillet coated with cooking spray.
- Heat until bubbly.
- Pour egg mixture into skillet, pulling them toward the center from each side.
- Remove from heat when eggs no longer run but are still quite moist.
- Add cheeses to top half of omlet, fold, then invert onto a plate.
- Let rest 1 minute before serving.
- Makes one omelet.
Nutrition Facts : Calories 369.7, Fat 28.8, SaturatedFat 15.3, Cholesterol 430.7, Sodium 402, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 24.1
MIDDLE-EASTERN HERB OMELETTE
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
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.
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