This dish draws inspiration from the delightful Persian Kuku Sabzi, taking a creative twist on the classic baked omelette concept. Instead of herbs, I utilize the goodness of leftover rice and salad. With a family of three, there's often some salad and rice left, so this recipe comes to the rescue.
In the morning, I whip everything together with eggs and herbs to create a delicious brunch that not only saves on cost but also helps reduce food wastage. The best part is, you can use any type of leftover rice and salad you have available.
Just remember to drain the salad to avoid a watery, soggy baked omelette. Keeping the seasoning light on the omelette allows the flavors from the already seasoned salad and rice to shine through.
I hope you'll give this recipe a go and join me in taking a step closer to reducing food wastage. Let's savor this delightful dish and make the most of our leftovers!
Sesame Oil Oil, 1/4 Cup
Leftover Cauli-Rice Homemade, 125g or Any Rice Cooked
Leftover Shirazi Salad Homemade, 500g or Any Salad
Coriander Finely Chopped, A Handful or Any Herbs
Sea Salt, Pinch
Black Pepper Pinch
Parmigiano Reggiano, For Grating
Gruyere, For Grating
Baking Dish 10"
Please visit my "Cauli-Rice" page for the recipe.
Please visit my "Shirazi Salad" page for the recipe.
Preheat oven to 200 degree celsius or 400 fahrenheit.
Brush the baking dish with some sesame oil and set it aside.
In a large mixing bowl, lightly whisk the eggs.
Add in the leftover rice, salad and herbs.
*Before adding the salad, drain to remove any leftover watery dressing.*
Season very lightly with salt and pepper.
Mix until well combined.
Grate some parmigiano and gruyere over the top.
Transfer to the greased baking dish.
Wack into the oven and bake for 8 to 10 mins or until the eggs are set.
Remove from the oven and set aside to cool down slightly.
Serve immediately while it is still warm.