Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Carrot, Sweet Potato and Spinach Eggah
Eggah often is referred to as an Egyptian omelet or frittata. It can be basic and egg-centric or dense with vegetables, herbs or even meat. Spices often are included in the mix, as well as baking powder to give the eggs a little lift. In this vegetarian version, crushed cumin seeds provide both textural and flavor contrast against the sweetness of carrots and sweet potato, and ground turmeric accentuates the golden color of the egg yolks and earthiness of the vegetables. As a final flourish, we make a tangy yogurt sauce to round out the dish. This is delicious warm or at room temperature. You will need an oven-safe 12-inch nonstick skillet for this recipe.
4-6
Servings
Don’t slice the omelet hot out of the pan. It’s easier to slice and transfer to a plate after it has cooled for a few minutes.
35 minutes
Ingredients
-
1
teaspoon ground turmeric
-
1
teaspoon baking powder
Directions
-
01Heat the oven to 400°F with a rack in the middle position. In a large bowl, whisk together the turmeric, baking powder, and ½ teaspoon each salt and pepper. Add the eggs and whisk until well combined.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
This was very good.