I included a good number of kookoos, or Persian omelets, on this blog and in my first cookbook. For the most part, they are very traditional kookoos.  For my next cookbook, I decided to create a mash-up of one of our go-to dinners – roasted vegetables and eggs – as a kookoo.

Oh wow! It was worth the extra step of roasting the vegetables. You can use the vegetables I have included here or mix and match with any vegetable to have, or enjoy roasted, like squash, carrots, parsnips, beets, etc. The key is to roast them, and then chop them very fine.

There is another secret – feta cheese – lots of it!

Roasted Vegetable Kookoo

4- 5 Tbso olive oil, separated

1 large onion, rough chopped

1 head broccoli, rough chopped

½ lb brussels sprouts, halved or quartered (if large)

1 large sweet potato, rough chopped

Kosher salt & freshly ground black pepper

1 tsp dried mint

Zest of 1 lemon

½ tsp turmeric

1 Tbsp flour

½ – 3/4 cup feta cheese, crumbled

6 eggs, whisked

Directions

Heat the oven to 400F.  

In a large bowl, mix the chopped vegetables with 1 Tbsp olive oil and spinkle with salt and pepper. Place on 1 or 2 rimmed baking sheets, in a single layer.  Roast for 15 minutes, mix to turn the vegetables, roast for another 15 minutes.  Remove from the oven and set aside to cool.

Reduce oven heat to 350F.

Once the fegetables are cool, place them back in the large mixing bowl, add the rest of the ingredients and mix well to combine.

Pour 3 – 4 Tbsp olive oil in a 12” iron skillet.  Make sure the bottom is well coated with oil.  Pour the mixture into the skillet and spread it out into an even layer.

Place in the oven and bake for 30 minutes.  The kookoo should be set. Turn on the broiler and cook for abother 3-5 minutes.  Keep an eye on it to make sure it does not burn.

Remove from the oven and cut into 6 slices.

Enjoy with bread or rice.

Serves 4 – 6