Baked Persian Herb Omelet

by Chris Kimball 3:00 AM, June 12, 2018

Aired June 12, 2018

Serves 4 servings

5 tablespoons extra virgin olive oil, divided
2 cups lightly packed fresh flat-leaf parsley leaves
2 cups lightly packed fresh cilantro leaves and tender stems
1 cup coarsely chopped fresh dill
6 scallions, trimmed and coarsely chopped
1 1/2 teaspoons baking powder
1 teaspoon Kosher salt
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
6 large eggs
1/2 cup walnuts, toasted and chopped (optional)
1/3 cup dried cranberries, coarsely chopped (optional)
Whole milk Greek-style yogurt, to serve (optional)


Heat the oven to 375°F with a rack in the upper-middle position. Trace the bottom of an 8-inch square or 9-inch round cake pan on kitchen parchment, then cut inside the line to create a piece to fit inside the pan. Coat the bottom and sides of the pan with 2 tablespoons of the oil, turning the parchment to coat both sides.

In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tablespoons of oil. Process until finely ground. In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 of the eggs and whisk until blended. Add the remaining 4 eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top. Bake until the center is firm, 20-25 minutes.

Let cool in the pan on a rack for 10 minutes. Run a knife around the edges, then invert onto a plate and remove the parchment. Reinvert onto a cutting board or serving platter. Cut into wedges and serve warm, cold or room temperature with a dollop of yogurt, if desired. Can be refrigerated for up to three days, tightly wrapped.


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