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Rule No. 42: For Lighter Eggs, Borrow a Baking Ingredient

Baked Persian Cauliflower Omelet

1 hour 25 minutes active

Baked Persian Cauliflower Omelet

Kuku is a Persian frittata that’s customarily flavored with an abundance of fresh herbs. In this version, we add sweet, buttery cauliflower, along with onion and garlic for savoriness. A few earthy spices add depth of flavor and lemon zest keeps things bright. A small amount of flour helps keep the eggs tender, and baking powder provides a little lift that keeps the texture light. The omelet is best served warm or at room temperature.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    medium yellow onion, chopped

Directions
  1. 01
    Heat the oven to 350°F with a rack in the middle position. In an oven-safe 10-inch nonstick skillet over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the cauliflower and 2 tablespoons water, then cover and cook, stirring once or twice, until the cauliflower begins to soften, about 5 minutes.
baked-persian-cauliflower-omelet

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