Can I make this omelette in the oven or on the stovetop?

Yes. The recipe gives both options: bake it in a buttered shallow baking dish at 350°F for 45-50 minutes, or cook it in a buttered frying pan over low heat, then turn it and cook the second side.

Can I leave out the zucchini?

Yes. The zucchini is listed as optional, so you can omit it without changing the basic method.

What can I substitute for the herb mix if I’m missing one of the greens?

This omelette is flexible. If you’re short on one herb or leafy green, use a larger amount of the ones you have, keeping the overall volume roughly similar so the eggs still bind the mixture.

How do I know when the baked omelette is done?

It should be set in the center and have a golden-brown crust on top. If the middle still looks loose, give it a few more minutes.

How should I serve it?

Serve it cut into wedges, hot or at room temperature, with thick yogurt on the side.

Yes. Since it can be served at room temperature, it can be made a bit ahead and held until serving. Reheat gently if you prefer it warm.

Recipes

Middle-Eastern Herb Omelette

Name: Middle-Eastern Herb Omelette
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4-6 servings
Cuisine: Middle Eastern
Ingredients: 5 ounces fresh flat-leaf parsley; 5 ounces fresh dill; 2 ounces fresh cilantro; small bunch fresh chives; 3-4 leaves lettuce; 3-4 leaves spinach; 2 small zucchini, chopped (optional); 4 scallions, chopped; 1/4 cup walnuts, chopped; pinch The Spice House saffron threads; 6 eggs; to taste, salt and freshly ground black pepper; 2 tablespoons butter

This recipe comes to us courtesy of Jill Norman's fabulous spice book, Herbs and Spices: The Cook's Reference. It's the best book on spices and herbs we've seen yet, and it has great recipes as well.

Submitted by: Jill Norman from n/a, n/a
Yield: Serves 4-6

Ingredients

5 ounces fresh flat-leaf parsley
5 ounces fresh dill
2 ounces fresh cilantro
small bunch fresh chives
3-4 leaves lettuce
3-4 leaves spinach
2 small zucchini, chopped (optional)
4 scallions, chopped
1/4 cup walnuts, chopped
pinch saffron threads
6 eggs
to taste, salt and freshly ground black pepper
2 tablespoons butter

Preparation Instructions:

If you intend to bake the omelette, heat the oven to 350 degrees Fahrenheit.

Discard the coarse stems from the parsley, and chop the herbs with the chives, lettuce, and spinach. Combine with the zucchini, scallions, and walnuts. Crush the saffron in a small mortar and stir in 2 teaspoons warm water. Beat the eggs well, add the saffron liquid, season, and stir in the herb mixture.

To bake the omelette, butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.

Alternatively, heat the butter in a frying pan, coating it well on the bottom and sides, pour in the mixture, and cook over low heat for about 25 minutes. Turn the omelette by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.

Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt on the side.

More About This Recipe

This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran, an eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top of the stove.

<p>If you enjoyed this recipe, check out more <a href=/blogs/recipes/tagged/middle-east>Middle Eastern recipes</a> here.</p>