PERSIAN BAKED OMELETTE
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil and butter in a large nonstick skillet over medium-low heat until shimmering. Add the red onions and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Add the green onions and garlic and cook for 2 minutes longer. Stir in the spinach; cook until the leaves begin to wilt. Add the chives, cilantro, parsley and dill, and sprinkle with salt and pepper. Take the skillet from the heat and stir in the pine nuts.
- Beat the eggs, milk and some pepper in a blender on low speed for about 30 seconds. Pour the eggs over the veggie mixture. Transfer the skillet to the oven and bake until the omelette is just set and lightly golden brown on top, 20 to 25 minutes. Cool on a baking rack for 5 minutes, then place a large platter over the top of the skillet and flip the omelette onto the platter, bottom-side up. Slice into wedges and top with a dollop of yogurt if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Hannah Owen
[email protected]This is my new favorite omelette recipe! It's so easy to make and the results are always perfect.
Cypmerra Da Original
[email protected]I'm not sure what went wrong, but my omelette was a complete disaster. It was burnt on the outside and raw on the inside.
Bsuki Shrestha
[email protected]This is a great basic omelette recipe. I like to add different fillings, such as cheese, ham, or vegetables, to make it more interesting.
Md Lejon
[email protected]Overall, I thought this was a good recipe. It's easy to make and the flavors are nice. I would definitely make it again.
Tanya Cassel
[email protected]I found the instructions a bit confusing. I'm not sure if I did something wrong, but my omelette didn't turn out as fluffy as I expected.
Basil Kenneth Neely
[email protected]This omelette was a bit too dry for my taste. I think I would add more milk or cream next time.
Xierra Washington
[email protected]I'm not a huge fan of omelettes, but this one was really good. The potatoes and herbs added a lot of flavor.
Md Maydul
[email protected]This is a great recipe for a crowd. I made it for a brunch party and everyone loved it.
Boycute
[email protected]I love that this omelette is baked in the oven. It's so much easier than standing over the stove.
Katelyn Mader
[email protected]The flavors in this omelette are amazing! The herbs and spices really make it sing.
Hacker Shakibul Hasan
[email protected]This is my go-to recipe for a quick and easy weeknight dinner. I often add extra vegetables, such as spinach or bell peppers, to make it even more nutritious.
Ingenuity Square
[email protected]I've made this omelette several times now and it's always a hit. It's easy to make and the leftovers are great for lunch the next day.
Aaron Watterson
[email protected]This Persian baked omelette was a delightful surprise. The combination of eggs, potato, and herbs created a flavorful and satisfying dish. I especially enjoyed the crispy edges of the omelette.