For an alternative take on a classic omelet, this baked option is like a fluffier frittata, and so much easier to make than what you might think. From Michelle McKenzie’s new kitchen tome The Modern Larder, it takes what I thought I knew about making a perfect omelet and completely changes it—making me realize I’ve been working far too hard.
The star of this dish is, of course, the eggs. But other ingredients such as yogurt, ghee, and fresh turmeric give the recipe a more full feel than most simple egg dishes. Plus, you can dress it up even more, if you so choose.
“Make it a biggish meal by serving it with bread, lavash, toast, or steamed rice; or daal, pickles, and a green salad,” McKenzie advises, “It is best eaten warm from the oven while the omelet is still custardy in the center.” She also shares that, if you have leftovers, the cold slices make a nice base for a sandwich with labneh, herbs, and tomato.
