Tag: omelette

Courgette omelette with pinenuts, herbs and sumac

This is a recipe from the Moro cookbook, cooked as part of a plan to use up a lot of lovely fresh local eggs. I made this for two, and I think I need a bit of practice to get it perfect. I used herbs from the garden, which was a big bonus. 

INGREDIENTS:

  • 4 courgettes (small to medium)
  • olive oil
  • 3 cloves of garlic
  • 6 eggs
  • 2 tbsp milk
  • 100g butter
  • a bunch of parsley
  • a bunch of mint
  • a bunch of dill
  • 1 tbsp or slightly more of toasted pinenuts
  • salt and pepper
  • sumac powder

METHOD: 

  • Slice the courgettes thinly, and then sprinkle them with a teaspoon of salt, toss and leave to sit in a colander to drain for at least half an hour.
  • Meanwhile, prepare other ingredients:
    • Beat the eggs with the milk
    • Chop the garlic finely
    • Chop the herbs together
    • Toast the pinenuts
  • Squeeze out the excess liquid from the courgettes and pat dry. 
  • Heat some olive oil in a laarge pan and fry the garlic until it begins to turn a little brown at the edges.
  • Add the courgettes and cook until softening. Season with salt and pepper and set aside in the pan. 
  • In an omelette pan around 20cm across, heat a little olive oil with a little butter on a high heat until it starts to foam. Add about a quarter of the egg mixture, swirl and poke it around until it forms a thin layer at the bottom. 
  • Add a quarter of the courgettes, herbs, and pinenuts. Fold the omelette to keep all the filling inside, and serve on a warm plate, garnished with a sprinkle of sumac
  • Repeat for the next three omelettes. 

I served with new potatoes. 

 

Masala omelette for one

Madhur Jaffrey’s book, Curry Easy, is the winner tonight. I am home alone, Mr B is in Inverness getting his van fixed. Rather worryingly, he just texted me to ask if our AutoAid car rescue thing is still valid. 

INGREDIENTS:

  • 2 eggs
  • Salt and pepper
  • 1 tbsp rapeseed oil
  • a pinch of cumin seeds
  • 1/8 tsp whole brown mustard seeds
  • 1 slice off a red onion, chopped, about 1 tsp or so
  • 3 cherry tomatoes, quartered
  • a pinch of cayenne pepper
  • 1 tbsp chopped fresh coriander leaf

METHOD:

  • Beat the eggs in a small bowl and season with salt and pepper
  • In a small omelette pan, around 15cm across, heat the oil. When it is hot, add the mustard seeds and cumin seeds. Stir. 
  • When the seeds start to sizzle and pop, turn the heat down to medium, add the onion, give it a bit of a stir, and then add the tomatoes, cayenne and coriander leaf. Cook for another minute, until the tomatoes start to soften. 
  • Add the eggs, stir quickly to mix, and then put a lid over the pan and cook until the mixture is nearly set
  • Fold the cooked omelette, and serve with a small salad and some toasted flatbread. 

Persian herb omelette

A Kookoo is a large omelette dish from Iran. It has a little flour and raising agent added, and it is baked in the oven, a bit like a Spanish frittata. It tastes wonderful, spiced and flavoured with herbs. It often has vegetables in it as well. This version is full of herbs from the garden, with spices and barberries, which I sourced from Seasoned Pioneers.

INGREDIENTS:

  • 50g butter
  • 5 eggs
  • 1 tsp baking powder
  • 2 tsp advieh (Persian spice mix)
  • freshly ground black pepper
  • A pinch of salt
  • 2 cloves of garlic, crushed
  • 1 cup of chopped herbs, to include chives, parsley, fennel
  • 1 tbsp plain flour
  • 2 tbsp dried barberries

METHOD:

  • Preheat the oven to 170C
  • Melt the butter in an 8 inch frying pan or skillet that will go into the oven
  • Break the eggs into a bowl, and lightly beat in all the other ingredients
  • Pour the egg mixture into the pan and bake, uncovered, for 20 minutes

Serve with salad and bread, possibly a little Greek yoghurt. A herb Kookoo is a traditional New Year dish, a taste of the start of spring.