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Moroccan Puffed Omelette

Ready in 46 minutes
Prep 20 minutes
Cook 26 minutes
4
SERVINGS
METRIC
IMPERIAL

  • 15 ml olive oil
  • 250 ml zucchini, diced
  • 125 ml red pepper, diced
  • 1 plum tomato, diced
  • 3 ml ground cumin
  • 3 ml ground coriander seed
  • 3 ml paprika
  • 1 ml garlic powder
  • 1 ml onion powder
  • 1 ml salt and pepper
  • 1 ml ground cinnamon
  • 50 ml vegetable broth or water
  • 2 green onions, chopped
  • 75 ml crumbled goat cheese
  • chopped fresh coriander or parsley (optional)

Puffed Omelette

  • 5 eggs, separated
  • 1 ml cream of tartar
  • 50 ml cold water
  • 1 ml salt and peper
  • 30 ml butter
This hearty, open-faced omelette is like a pizza with a very delicate “crust” and is a great alternative to pizza night. The topping can easily be made ahead of time for a quick week night meal.

Instructions

Vegetable Topping: In medium skillet, heat oil over medium heat. Add zucchini and red pepper and cook, stirring, for about 3 minutes. Add tomato, cumin, coriander, paprika, garlic, onion powder, salt, pepper, cinnamon and broth. Cook, stirring occasionally, until vegetables are tender and mixture is thickened, about 3 minutes. Remove from heat and keep warm.

Puffed Omelette: Preheat oven to 350°F (180°C). In medium bowl, using electric mixer, beat egg whites and cream of tartar, until stiff peaks form – about 1 to 2 minutes. In another medium bowl, with mixer on high speed, beat egg yolks, water, salt and pepper until light, thick and lemon coloured, about 3 minutes. Fold egg yolk mixture into egg whites.

In a 10-inch (25 cm) non-stick oven proof skillet, melt butter over medium-low heat; tilting skillet to coat bottom and side. Pour egg mixture into skillet. Gently level surface and cook about 5 minutes or until puffy and golden on underside when lifted with a spatula. Place skillet in oven and bake for 15 minutes or until golden and knife inserted in centre comes out clean.

Run spatula around the sides to loosen omelette and slide onto warmed plate. Top with warm vegetable mixture and sprinkle green onions, goat cheese and coriander and/or parsley, if using. Cut into 4 wedges and serve immediately.

Variation: Add your favourite cooked meat of ½ cup (125 mL) drained and rinsed canned beans to the topping

Nutritional Facts
  • Amount Per Serving
    239 Calories
  • Fat
    20 g
  • Sodium
    521 mg
  • Carbohydrates
    6 g
  • Fibre
    2 g
  • Protein
    11 g

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