Best 4 Persian Baked Omelette Recipes

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**Discover the Delightful Flavors of Persian Baked Omelette: A Culinary Journey Through Herbs, Spices, and Creamy Goodness**

Embark on a culinary adventure with Persian baked omelette, a delectable dish that captures the essence of Iranian cuisine. This savory dish showcases a symphony of flavors and textures, featuring fluffy eggs infused with aromatic herbs, fragrant spices, and a creamy blend of yogurt and cheese. Experience the perfect balance of soft and crispy textures as you bite into a slice of this hearty omelette, complemented by the vibrant colors of fresh herbs and vegetables. Learn how to prepare this authentic Persian dish with our collection of recipes, ranging from traditional methods to modern twists. Whether you prefer a classic recipe or a contemporary interpretation, our culinary guide will lead you through the steps to create an unforgettable dining experience.

Here are our top 4 tried and tested recipes!

PERSIAN BAKED OMELET WITH FRESH HERBS



Persian Baked Omelet with Fresh Herbs image

Provided by Bobby Flay

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 tablespoon unsalted butter
1 large red onion, halved and thinly sliced
Nonstick cooking spray
4 green onions, white and pale green parts, finely chopped
2 garlic cloves, finely chopped
2 ounces baby spinach, coarsely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh dill
1/4 cup pine nuts, lightly toasted and chopped
Kosher salt and freshly ground black pepper
9 large eggs
1/4 cup skim milk
1/2 cup 2% Greek yogurt

Steps:

  • In a large nonstick sauté pan, heat the olive oil and butter over medium heat until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes.
  • Preheat the oven to 350 degrees F. Coat a 9-inch ovenproof nonstick pan with nonstick spray.
  • Add the green onions and garlic to the caramelized onion and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper and remove from the heat. Transfer to the prepared pan and put in the oven for 5 minutes.
  • Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan, return to the oven and bake until puffed, just set and lightly golden brown on top, about 20 minutes.
  • Remove the omelet and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt.

KUKU SABZI: BAKED PERSIAN HERB OMELET



Kuku Sabzi: Baked Persian Herb Omelet image

Kuku Sabzi is a light, flavor-packed Persian baked omelet. This is an all-star, easy recipe with loads of fresh herbs! Perfect for your next brunch!

Provided by The Mediterranean Dish

Categories     Breakfast

Time 40m

Yield 6

Number Of Ingredients 14

5 tbsp Private Reserve Greek extra virgin olive oil
2 cups flat-leaf parsley, leaves
2 cups cilantro, leaves and tender stems
1 cup roughly chopped fresh dill
6 scallions, trimmed and coarsely chopped
1 1/2 tsp baking powder
1 tsp kosher salt
3/4 tsp ground green cardamom
3/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground black pepper
6 large eggs
1/2 cup walnuts, toasted and chopped (optional)
1/3 cup dried cranberries, coarsely chopped (optional)

Steps:

  • Position an oven rack in the upper-middle position and heat oven to 375 degrees F.
  • Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
  • Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
  • In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground (now, I like my herbs less fine, so I stopped the processor at my desired texture). Set aside for now.
  • In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
  • Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
  • Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
  • Serve with a dollop of yogurt. See more suggestions in the post under "what to serve with kuku sabzi."

Nutrition Facts : Calories 248 calories, Sugar 0.7 g, Sodium 474.3 mg, Fat 23.2 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 4.1 g, Fiber 1.7 g, Protein 8.6 g, Cholesterol 186 mg

BAKED OMELET



Baked Omelet image

This is a great Christmas breakfast, brunch dish or company breakfast!

Provided by M. Clayton

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 55m

Yield 4

Number Of Ingredients 7

8 eggs
1 cup milk
½ teaspoon seasoning salt
3 ounces cooked ham, diced
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
1 tablespoon dried minced onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
  • Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
  • Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 5.9 g, Cholesterol 415.3 mg, Fat 21.2 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 9.4 g, Sodium 738.2 mg, Sugar 4.2 g

OVEN BAKED OMELET



Oven Baked Omelet image

Yummy, fluffy eggs made in the oven.

Provided by sarigal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 40m

Yield 6

Number Of Ingredients 7

1 teaspoon butter
9 large eggs
½ cup sour cream
½ cup milk
1 teaspoon salt
2 green onions, chopped
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
  • Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
  • Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g

Tips:

  • For a fluffy omelette, separate the egg whites and yolks and beat the whites until stiff peaks form before folding them into the yolks.
  • Use a non-stick skillet or grease the pan well to prevent the omelette from sticking.
  • Cook the omelette over medium heat so that it cooks evenly throughout.
  • Don't overcook the omelette, or it will become dry and tough.
  • Feel free to add your favorite fillings to the omelette, such as cheese, vegetables, or meat.
  • Serve the omelette immediately with your favorite sides, such as toast, fruit, or yogurt.

Conclusion:

This Persian baked omelette, also known as kuku sabzi, is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with fresh herbs and vegetables, and the addition of eggs and yogurt makes it a protein-rich and satisfying meal. You can add a variety of different herbs to this dish, depending on your preference, but the most common ones are parsley, cilantro, chives, and dill. This dish is also very versatile, as you can add different types of cheese, nuts, and seeds to it. Serve it with your favorite sides, such as bread, rice, or yogurt, and enjoy!

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