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–+ servings

Spring Baked Omelet with Garam Masala

Couverts4
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Ingredients

  • 4 tablespoons butter
  • 1 bunch spring onions or 2 medium leeks white and light-green parts only, finely chopped
  • 1 small russet potato peeled and finely chopped
  • Salt and pepper to taste
  • 2 large cloves garlic chopped
  • 6 large eggs
  • 1 to 2 teaspoons garam masala
  • 1 1/2 teaspoons baking powder
  • About 2 cups loosely packed mixed fresh herb leaves with tender sprigs (such as dill, parsley, cilantro, and mint), finely chopped (about 1 cup chopped)

For serving:

Instructions

  • Preheat the oven to 425°F.
  • Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high heat.
  • Add the butter.
  • When it foams, add the spring onions and potato; season with salt and pepper.
  • Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes.
  • Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.
  • In a large bowl, whisk the eggs, garam masala, and baking powder.
  • Stir in the herbs; season with salt.
  • Pour the egg mixture into the skillet and transfer it to the preheated oven.
  • Bake until the eggs are just set in the center, 12 to 15 minutes.
  • Cut the baked omelet into wedges

Notes & Wine Advice

Serve with garlic naan, griddled and brushed with melted butter, and offer mango chutney and Greek yogurt for dipping the bread.
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Course; Eggs