Baked Persian Omelette
In Iranian households, ingredients for frittata, or kuku, are kept on hand for light meals and unexpected guests. Choose very green, unwilted herbs and soak them in cold water to remove all the dirt. Serve with a green salad, tomato wedges, yogurt and pita breads.
This recipe makes 4 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 181 |
| pro | 13 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | trace |
| chol | 372 mg |
| sodium | 333 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 11% |
| vit A | 18% |
| vit C | 5% |
| folate | 27% |
Suggested Recipes
Ingredients
-
8 eggs
4 green onions, chopped
1/2 cup chopped fresh dill or fresh parsley
2 cloves garlic, minced
1 tbsp all-purpose flour
1 tsp baking powder
Preparation:
In bowl, whisk together eggs, green onions, chopped dill, garlic, flour, baking powder and 1/4 tsp (1 mL) each salt and pepper; set aside.
Brush bottom and side of 9- or-10-inch (23 or 25 cm) nonstick ovenproof skillet with 2 tsp (10 mL) extra-virgin olive oil. Heat pan over medium-high heat until hot. Pour in egg mixture. Bake in 350°F (180°C) oven until crusty and golden, about 20 minutes.
Run knife around edge; transfer to serving platter. Cut into wedges and serve warm or at room temperature.
Source
Canadian Living Magazine: January 2003
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