Herb And Spinach Steamed Omlette |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Based on the Iranian kuku sabzi, this is quite dense with greens and took care of some serious veg cravings. Make sure to eliminate any large stalks from the herbs and spinach or to chop them very finely. Ingredients:
2 tbsp butter |
1 small onion, finely chopped |
1 1/2 - 2 cups washed and chopped dill |
1 1/2 -2 cups washed and chopped flat leaf parsley |
300-350 g washed and cleaned spinach, chopped |
salt to taste |
5 eggs, lightly beaten |
Directions:
1. heat half the butter in a sautee pan large enough to hold all the greens.
2. -fry the onion for 5 minutes on low heat until softened but not browned then add the greens and increase the heat.
3. -salt well and cook for 3-4 minutes stirring often until the greens have wilted appreciably (should be about 1/4 of their original volume)
4. -put the greens into a colander, spread out a bit, let drain and cool for 5 minutes.
5. -while the greens are cooling butter a loaf pan or pie plate large enough to hold the egg&greens.
6. -taste the greens to make sure they're sufficiently salty (adjust if necessary) then add then to the eggs and mix thoroughly.
7. -pour the mixture into the buttered pan.
8. -either steam for 15-20 minutes till set or cover with aluminum foil and bake 350 for 20+ minutes till set.
9. -allow to cool slightly, slice and serve.
10. options/nb:
11. -don't cool the greens too much after their initial cooking, keeping them warm cuts down on the 2nd cooking time.
12. -dot the top with butter before steaming/baking.
13. -vary the herbs to include tarragon, chervil, basil, chives or even a small amount of fenugreek, rosemary etc..
14. -serve with a pureed garlic sauce consisting of white vinegar, garlic, lemon zest, salt and enough sugar to balance the acidity.
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