A fresh harvest of white zucchinis from Thomas’ garden inspired me to cook this wonderful Iranian style omelette Kuku-ye Kadoo from the cookbook SARABAN by Greg and Lucy Malouf. Fragrant with mint, extra cheesy and just delicious!
Preheat your oven to 180ºC (350ºF). In a frypan heat 1-2 tablespoons of olive oil and gently fry 1 finely diced onion until soft and transluscent. Stir in 1 teaspoon of freshly grated nutmeg and 1 teaspoon of dried mint and remove from the heat. While the onion mixture cools, pour another 1-2 tablespoons of oil into an ovenproof pan in which you intend to cook the omelette and heat it in the oven. Coarsley grate or spiralise 4 white zucchinis and set aside. In a large bowl whisk 6 eggs until frothy then whisk in 2 tablespoons of self-raising flour, the grated zest of one medium lemon and ½ a teaspoon each of salt and freshly ground black pepper. Squeeze as much moisture out of the zucchinis as possible and add them to the eggs along with 200g (7 oz) of a melting cheese. Pour the mixture into the hot pan. Cover with a lid or foil and bake for 15 minutes or so until nearly set. Remove the lid and bake for a further 15 minutes until brown. Serve hot with thick yoghurt or serve cold with pickles or relish.
michelle picker cooks 