Spring Baked Omelet with Garam Masala
Ingrediënten
- 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 ½ 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:
- Garlic naan griddled and brushed with melted butter
- Mango chutney
- Greek yogurt
Instructies
- 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 / Tips / 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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