Try this if you enjoy green veggies in your omelets. Kuku is a traditional Persian egg dish made with lots of fresh greens and herbs. There are many variations of kuku throughout the Middle East. This version has a fluffy texture from the flavorful sharp and mild cheeses. Some recipes include toasted walnuts and a garnish of barberries for color. Crimson pomegranate seeds work beautifully as well, as do sliced red or yellow cherry tomatoes.
Serves 6
Prep time: 30 minutes
Baking time: 50 to 55 minutes
3 tablespoons olive oil, plus more for the baking dish
1 large garlic clove, minced or pressed
8 packed cups fresh baby spinach or baby kale (one 10- or 11-ounce package)
2 medium leeks, cleaned, white and tender green parts finely chopped (about 2 packed cups)
¼ teaspoon salt, plus more as needed
½ cup finely chopped scallions
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh dill
6 large eggs, beaten
½ cup crumbled feta cheese
1 cup cottage cheese
½ cup grated kasseri or Pecorino Romano cheese
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
Preheat the oven to 350°F. Oil a 2-quart baking dish, 9 x 7-inch baking pan, or an ovenproof skillet.
In a soup pot on medium-high heat, warm 1 tablespoon of the olive oil, add the garlic, and cook briefly. Stir in the baby greens, cover, and steam until just wilted. Drain in a colander, pressing out any excess liquid. Turn the greens out onto a cutting board, chop coarsely, and transfer to a large mixing bowl.
In a small skillet or sauté pan on medium-high heat, warm the remaining 2 tablespoons olive oil, add the leeks, and sauté along with a sprinkling of salt until softened. Transfer to the bowl of cooked greens. Stir in the scallions, cilantro, dill, eggs, feta, cottage cheese, kasseri or Pecorino Romano cheese, nutmeg, pepper, and salt and mix well.
Pour the mixture into the prepared baking pan. Smooth the top and cover the pan with aluminum foil. Bake for 20 minutes. Remove the foil and bake uncovered for 30 to 35 minutes more, until the kuku is browned around the edges and golden on top.
This recipe can be made dairy-free by omitting the cheeses and doubling the quantity of scallions and herbs. Although denser in texture and flavor, the kuku will be closer to a time-honored recipe. Both versions are delicious.
Serve hot or at room temperature as a main dish, side dish, or as an appetizer (cut small). It pairs wonderfully with Roasted Beet and Walnut Dip and Sweet Potatoes with Bitter Orange.