Tested till perfect Dill and Green Onion Baked Omelette
Dill and Green Onion Baked Omelette
Photography by Matthew Kimura

Dill and Green Onion Baked 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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2003

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 8 8eggeggs
  • 4 4green oniongreen onions, chopped
  • 1/2 cup 1/2cupchopped fresh dill or fresh parsley
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspall-purpose flour
  • 1 tsp 1tspbaking powder
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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.

Nutritional Information Per serving: about

cal 181 pro 13g total fat 12g sat. fat 3g
carb 4g fibre 0 chol 372mg sodium 333mg

% RDI:

calcium 9 iron 11 vit A 18 vit C 5
folate 27
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