Start to finish: 1 hour (25 minutes active)
Servings: 4
1 tablespoon grapeseed or other neutral oil
1 medium yellow onion, chopped
3 medium garlic cloves, finely chopped
1 small (about 2-pound) head cauliflower, trimmed, cored and cut into 1-inch florets
1 tablespoon all-purpose flour
2 teaspoons ground turmeric
2 teaspoons sweet paprika
1 teaspoon baking powder
¾ teaspoon dried mint
Kosher salt and ground black pepper
5 large eggs
1 teaspoon grated lemon zest
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. 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 lift. This is best served warm or at room temperature.
Don’t add the flour directly to the eggs; it will clump. Mixing it first with the seasonings will allow easy incorporation. When removing the skillet from the oven, don’t forget that the handle will be hot.
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.
Uncover and continue to cook, stirring once or twice, until the vegetables are lightly browned and a skewer inserted at the stem of the largest cauliflower floret meets only slight resistance, 3 to 5 minutes. Transfer to a medium bowl and set aside; reserve the pan.
In another medium bowl, whisk together the flour, turmeric, paprika, baking powder, mint, 2 teaspoons salt and 1 teaspoon pepper. Whisk in the eggs and lemon zest. Add to the still-warm vegetables and fold well with a silicone spatula. Pour into the skillet and distribute in an even layer. Bake until the eggs are set on top, about 30 minutes.
Carefully remove the pan from the oven (the handle will be hot). Run the spatula around the edge and under the omelet to loosen, then slide onto a serving plate. Serve warm or at room temperature.
PERSIAN GREEN BEAN OMELET WITH FETA
Heat the oven to 350°F with a rack in the middle position. In a 10-inch oven-safe nonstick skillet over medium, heat 1 tablespoon grapeseed or other neutral oil until shimmering. Add the white parts from 1 bunch scallions (thinly slice both white and green parts but reserve separately) and 3 medium garlic cloves (finely chopped). Cook, stirring, until the scallions are softened, 1 to 2 minutes. Stir in 8 ounces green beans (trimmed and cut into 1-inch pieces), 3 tablespoons water and ¼ teaspoon kosher salt. Cover and cook, stirring once or twice, until the beans begin to soften, 5 to 7 minutes. Uncover and cook, stirring, until the beans are crisp-tender, another 2 to 3 minutes. Transfer to a plate and set aside; reserve the pan. In a small bowl, whisk together 1 tablespoon all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. In a medium bowl, whisk 5 large eggs and ¼ teaspoon saffron threads (crumbled) until the saffron is evenly distributed, then whisk in the flour mixture and scallion greens. Add the egg mixture to the still-warm green beans and fold well with a silicone spatula. Pour into the skillet and distribute evenly. Sprinkle with ¼ cup crumbled feta cheese and bake until the eggs are set on top, 15 to 20 minutes. Carefully remove the pan from the oven. Run the spatula around the edge and under the omelet to loosen, then slide onto a serving plate. Serve warm or at room temperature.