This is a lovely fresh summer meal- light and healthy. It is called kuku sabzi. The omelette is more like a fritatta- a thicker omelette, packed with herbs. Traditionally this is topped with walnuts and cranberries/ Persian barberries but I have replaced this with pomegranate.
Ingredients: (serves 6)
For the omelette:
For the blended mix:
- 2 large handfuls of dill
- 2 large handfuls of parsley
- 2 large handfuls of coriander
- 6 spring onions
- 3 garlic cloves
- 6 tbsp extra virgin olive oil
For the spices:
- 2 tsp cumin powder
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp cardamom powder (I crushed about 6 cloves in a pestle and mortar and discarded the shells)
- 1 tsp cinnamon ground
- 1.5 tsp baking powder
- 15 eggs, beaten
Olive and tomato mix:
- Handful of cherry tomatoes
- 1 pack of fresh mixed olives (or kalmata if you can find it)
- 1 red onion, sliced
- A handful of fresh basil
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar (or cider vinegar/ balsamic if you cannot find this)
- 1 tsp sugar
- Salt and pepper
- Feta cheese, crumbled
- A handful of walnuts, chopped
- Preheat the oven to 190 degrees c.
- In a blender add the herbs, spring onions, garlic and olive oil. Season.
- Blitz until well blended.
- In a bowl add the spices and baking powder.
- Add the beaten eggs and herb mix to the spices. Mix well.
- In a large ovenproof frying pan, line the bottom with some greaseproof paper, as if making a cake and spray with spray oil.
- Add the egg mix to the pan.
- Bake for 20-25 minutes until cooked. The baking powder will make it fluff up a lot, however this will go down when cooling.
- Mix the olive and tomato mix ingredients together.
- Sprinkle the feta and walnuts on the omelette and add the olive, tomato and basil mix on top.
- Sprinkle with pomegranate.
I served this with a simple salad made from salad mix (watercress, rocket and spinach), cucumber, radish and chickpeas. I topped this with a lemon & olive oil dressing and black nigella seeds. Traditionally you also serve this with labeneh (a middle eastern homemade yoghurt) but I used greek yoghurt with olive oil.