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Fresh Herb Omelet (Ujja)
A staple of Arab Gulf cooking, this thick, baked omelet is packed with fresh greens and warm spices. It resembles a Spanish tortilla or Italian frittata, relying on a heavy dose of parsley, dill, coriander, and spinach for its deep green color. Finely ground walnuts add an unexpected earthy crunch to the soft egg base. You'll love how versatile it is, whether you're serving it warm or at room temperature alongside a generous scoop of plain yogurt.
Equipment
- Oven
Ingredients
- 2 cups (200 g) finely chopped green onions (scallions)
- ½ cup (28 g) finely chopped spinach leaves
- 4 tablespoons finely chopped fresh parsley
- 4 tablespoons finely chopped fresh dill
- 4 tablespoons finely chopped fresh coriander leaves (cilantro)
- 1 zucchini, 6 to 8-in (15 to 20-cm) long, finely chopped
- 4 tablespoons finely ground walnuts
- 6 eggs, beaten
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground turmeric
- 2 tablespoons butter, melted
- 6 cups (1.5 kg) store-bought or Homemadenb Plain Yogurt (page 31 )
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Toss the chopped green onions, spinach, parsley, dill, coriander, zucchini, and ground walnuts together in a large mixing bowl.
- 3Whisk the beaten eggs, salt, black pepper, turmeric, and melted butter in a separate bowl. Pour the egg mixture over the chopped vegetables and herbs, stirring well to coat everything evenly so the greens don't clump together during baking.
- 4Pour the batter into a greased casserole dish. Bake uncovered for 50 minutes, or until the top of the omelet turns golden brown and the center is set. Baking uncovered allows excess moisture from the zucchini to evaporate.
Notes
- Serving: Enjoy this omelet warm or at room temperature with a generous scoop of plain yogurt.
- Storage: Keeps in the fridge for up to 4 days in an airtight container, making it great for meal prep.
- Prep: Make sure to wash and thoroughly dry your herbs before chopping so they don't add excess moisture to the eggs.