Most Persian omelets, or kukus, are cooked stovetop, flipping them over to cook on both sides.  I recently saw a recipe where it was baked in the oven.  Although I like the look of the kukus cooked on both sides, I find it an annoying thing to do.

So I was quite happy to try this approach.  And it turned out well.  The addition of baking powder did make it lighter than the stovetop kukus.  I am still deciding which I prefer.

The beauty of kukus, like most frittatas, is that you can make it with whatever you have around.  I had some baby spinach, so I threw that in as well; it was quite a nice addition, adding color, texture, and taste.

Roasted Cauliflower Kuku

1 small Cauliflower, cut into small florets

1 onion diced

1 cup baby spinach, packed

3 garlic cloves, minced

½ tsp turmeric

5 eggs

1 tsp baking powder

olive oil

Kosher salt and freshly ground black pepper

Directions

Heat the oven to 400F.

In a bowl, toss the cauliflower with a little olive oil, salt and pepper.  Spread on a baking sheet in a single layer.  Roast for 15 minutes.  If you want it more browned, toss and roast another 5 – 10 minutes.  Remove from the oven and reduce the heat to 350F.

Meanwhile, in a large pan over medium-high heat, heat 1 Tbsp oil and cook the onions until golden.  Add the turmeric, garlic and spinach and cook, tossing, until the spinach is just wilted, about 1 minute.

In a bowl, beat the eggs and baking soda until well combined.  Add in the vegetables and stir.

There should be enough oil coating the pan, if not, add about 1 tsp more.  Pour the egg mixture into the pan.

Bake for 30 minutes.

Enjoy!

Serves 4