Omelettes and omelettes always occupy a special place in my kitchen:
whether they are pan-fried or baked, plain or stuffed, sweet or savory...
at least once a week I get them to the table!
What I propose is a version with a scent that recalls the Middle East.
It is taken, in my way, from a recipe proposed by Maya Joundi.
Not always, when I study a new recipe, I follow it exactly: I always find something to modify to adapt it more to my tastes...
But in this case I think I respected everything (or almost ;-) ) to the letter!
Therefore, starting as always with the ingredients, all we have to do is start cooking!
Ingredients (round baking tray, Ø 26 cm):
|
zucchini |
g. |
400 |
|
onion |
pc. |
1 |
|
parsley |
bouquet |
1 |
|
garlic |
pc. |
1 |
|
flour |
TS. |
2 |
|
instant yeast for savory pies |
ct. |
2 |
|
cumin (see note) |
ct. |
½ |
|
turmeric |
ct. |
½ |
|
eggs |
pc. |
4 |
|
extra virgin olive oil |
ml. |
100 |
|
salt and pepper |
Ad Lib. |
Preparation:
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Prepare the baking tray (or even a ring cake pan of the same diameter) by lining it with baking paper (first just wet and then crumpled) and keep it aside.
Preheat the oven to 180 ° C.
Prepare the vegetables:
Chop the onion and parsley; chop the garlic very finely or, better yet, squeeze it. Coarsely grate the courgette, squeeze it with a cloth and mix it with the other vegetables in a bowl.
In a small bowl mix the flour with the instant yeast (I recommend, the one for savory cakes, not the vanilla one for cakes!), and mix it with the spices (cumin and turmeric); keep aside.
Break the eggs one by one into a small bowl and gradually add them to a bowl where you can begin to beat them with a whisk (without whipping them, however).
Add, continuing to mix, the flour and spice mixture.
Mix well.
Pour everything over the vegetables prepared previously and kept aside.
Add the oil and mix into a smooth mixture.
Gently spread into the prepared baking tray (or ring cake tin, if desired) and bake in the preheated oven at 180°C for around 20 minutes.
Remove from the oven and transfer to a large round cutting board (or tray).
Cut into wedges and decorate as desired; for example, with pomegranate seeds, sprouts of various vegetables and perhaps some parsley leaves.
Buon appetito!
ADVICES AND NOTES:
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Recipe, text only: to print or download.- Cumin: cumin (Cuminum cyminum) not to be confused with caraway (Kümmel - Carum carvi).
- See also: Vegetarian recipes
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