If You don't already know how to cook eggs, try this recipe. This omelette is very popular in Iran, I tried my friends and fell in love with its unusual taste. Zvezdny chef Greg Mallow, whose parents are from Lebanon, had added this recipe by adding Gouda. Omelet turns out very beautiful, juicy and tasty. I baked in a frying pan and forms for pies. If You have guests, serve this omelet can espeka it in the forms of muffins. Then everyone gets their own perfect shaped omelette. Greg Mallow writes that in Persia this omelet is served with walnuts, rosemary and yogurt. I think it can apply as you like. You can take on nature, picnic. In addition a combination of nutmeg, mint and lemon rather exotic. You can do the European version and not add the nutmeg and mint. However, the lemon zest, I would have left. You can add red pepper for example. Will be more familiar taste. If You prefer the Persian version, will not overdo it with the nutmeg! It can spoil Your dish and make it bitter.
|Cooking time 35 minutes||Number of servings 6|
Cut onion finely and fry in hot oil (40 ml.) to mahasti. Add the nutmeg and mint and fry on slow heat for about 2 min. Remove from heat to cool.
Preheat the oven to 180 degrees.
Eggs whisk into a frothy mass and add ingredients in the following order: flour, baking powder, lemon zest, salt and pepper - mix everything thoroughly.
Then add: zucchini, onions from the pan and grated cheese. mix everything together, taste for salt and pepper.
In a pan pour the remaining oil, and heat in a hot frying pan, pour onlynow a lot like the picture.
Cover the omelette with a lid or valgoi and put in oven for 10-15 min.
Then remove the lid and bake until Golden brown approx. 10 min.
My household love scrambled eggs, so I slightly undercook their. Original color in the recipe Mallow Golden brown.
Serve the scrambled eggs directly in the pan on the table, otherwise it will quickly cool down.
Cold you can take him on a picnic in nature.