Dill and Green Onion Baked Omelette
Dill and Green Onion Baked Omelette
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 181181 cal |
| pro | 13 g13g pro |
| total fat | 12 g12g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 4 g4g carb |
| fibre | 00 fibre |
| chol | 372 mg372mg chol |
| sodium | 333 mg333mg sodium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 1111 iron |
| vit A | 1818 vit A |
| vit C | 55 vit C |
| folate | 2727 folate |
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.
Ingredients
- 8 eggs 8 eggs
- 4 green onions , chopped4 green onions, chopped
- 1/2 cup chopped fresh dill 1/2 cup chopped fresh dill or fresh parsley
- 2 cloves garlic , minced2 cloves garlic, minced
- 1 tbsp all-purpose flour 1 tbsp all-purpose flour
- 1 tsp baking powder 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
- Keywords : Bake; Main Course; Vegetarian; Eggs; Dill; Green onions; Breakfast;
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