Dill and Green Onion Baked Omelette Dill and Green Onion Baked Omelette

Dill and Green Onion Baked Omelette Image by: Dill and Green Onion Baked Omelette Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2003


  • 8 eggs
  • 4 green onions chopped
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh parsley
  • 2 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder


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 facts <b>Per serving:</b> about

  • Sodium 333 mg
  • Protein 13 g
  • Calories 181.0
  • Total fat 12 g
  • Cholesterol 372 mg
  • Saturated fat 3 g
  • Total carbohydrate 4 g


  • Iron 11.0
  • Folate 27.0
  • Calcium 9.0
  • Vitamin A 18.0
  • Vitamin C 5.0
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Dill and Green Onion Baked Omelette