by Margaret S Garrett - Published 6 months ago

Fluffy Omelet Recipe: Perfect Every Time

This baked omelet is a fluffier version of a frittata and surprisingly easy to make.

From Michelle McKenzie's new cookbook, The Modern Larder, it challenges my understanding of a perfect omelet, showing me I've been overcomplicating things.

Probiotic with Bloating Relief

The eggs are the star of this dish, but ingredients like yogurt, ghee, and fresh turmeric enhance the flavor and texture.

McKenzie suggests serving this with bread, lavash, toast, steamed rice, daal, pickles, and a green salad. She recommends enjoying it warm from the oven while still custardy in the center. Leftovers can be used as a sandwich base with labneh, herbs, and tomato.

Baked Omelet with Yogurt and Fresh Turmeric

Makes 3 to 4 servings

Ingredients

8 medium or large eggs
¼ cup plain yogurt, preferably full-fat Greek or sheep's milk, plus more to serve
½ teaspoon fine sea salt
1½ tablespoons ghee
2 teaspoons finely grated fresh ginger (use a Microplane for best results)
2 teaspoons finely grated fresh turmeric (use a Microplane for best results)
1 garlic clove, finely grated (optional)
1 teaspoon cumin seeds, toasted and ground with a mortar and pestle or spice grinder
½ cup cilantro, whole leaves and tender stems
Thinly sliced scallions, white and light-green parts, to serve (optional)
Thinly sliced green chile (such as serrano), to serve (optional)
Flaky sea salt

Instructions

Preheat the oven to 400°F. Whisk the eggs, yogurt, and sea salt together until blended; set aside. Heat the ghee in a large ovenproof frying pan over medium-high heat and add ginger, turmeric, garlic, and cumin. Sauté for 1 to 2 minutes; avoid burning the cumin or browning the garlic.

Reduce the heat to low, add the eggs, and stir until they start to scramble, about 1 to 2 minutes. Transfer to the oven and bake, uncovered, until just set, 4 to 5 minutes; or cook to your preferred doneness (I prefer them soft and moist in the center).

Top with yogurt (or serve a bowl on the side) and garnish with cilantro, scallions (if using), a few sliced chiles (if using), and flaky sea salt. Serve immediately.

Excerpted from _The Modern Larder_ by Michelle McKenzie (Roost Books).