Last Updated on December 14, 2020 by Chef Mireille
Happy Mother’s Day! Did you get up early today and cook the mother in your life breakfast? Well, even if you didn’t, Mother’s Day does not have to be celebrated only one day in the year. Consider all your mother does for you throughout the year and surprise her with this delicious breakfast any day and I am sure she’ll be thrilled!
The Parsi’s are a culturally distinct population of India who are descended from Iranian Zoroastrians. They arrived and settled on the Northwestern Indian coast in the 8th or 10th century to avoid persecution by the Muslim conquerors of Persia.
To this day, the Parsi’s maintain their distinct culture and religion within Indian society. Their cuisine is a fusion of Persian and Indian flavors and cooking methods. The Parsi’s are especially fond of both egg and potatoes. Eggs make an appearance in many of their dishes, in various forms.
Kuku is the Parsi version of an omelette or frittata. Any variety of vegetables can be used. as the base. Crispy fried potatoes would often be served as an accompaniment.
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: Serves 6
Ingredients:
- 7 tablespoons oil
- 1/2 teaspoon garlic paste
- 1 finely chopped green chile
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon paprika
- 1 thinly sliced onion
- 2 1/2 cups chopped cauliflower
- 1 chopped red bell pepper
- 6 eggs
- 1/3 cup milk
- 3 tablespoons grated cheese
- 3 tablespoons finely chopped cilantro
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
In a large skillet, heat 5 tablespoons of the oil. Add garlic paste, green chile, cumin, turmeric and red chile. Fry for 1/2 a minute. Add onion and fry until they start to change color and caramelize, about 5 minutes. Add bell pepper, cauliflower and 1/4 cup water. Cook on medium heat for 8 minutes
In a small bowl, whisk the eggs, milk, cheese, parsley and salt.
Add the rest of the oil. Add eggs to skillet. Give it a quick stir so that the egg gets distributed to the bottom and cook on medium heat, covered, until eggs are set, about 15 minutes.
After turning off heat, leave to rest for 5 minutes before serving.
This is not only a delicious but a nutritious way to start the day.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52
…linking to Extra Veg, as well as Helen at Fuss Free Flavours and to Michelle at Utterly Scrummy as well as Come Join Us for Breakfast
Let’s start a conversation…Leave your thoughts
Chef Mireille
Good to know about the pari's history. Totally loved this recipe.It tempts me to try it immediately. What type of cheese you used in this recipe?
I used Fontina, but you can use any good melting cheese
For a minute that looked like pizza to me… So beautiful and so well presented…
yes with the melted cheese and the shape of the slice I can see the pizza 🙂
Looks very nicely done Mir..I had tough time deciding on the dishes for this cuisine as most seems to be with eggs..:)..egg lovers will love this I am sure
The omlet looks very well msde, even though i do not make eggs or est them , i can vouch that the egg lovers will polish it off!
You can also use chickpea flour and water to make an eggless "omelette"
Healthy way to start a day!! Filling and healthy..
This sounds so lovely and filling! The spices are amazing – such a perfect recipe to have on hand! Thanks for liking up with #ExtraVeg blog linky!
Yes, the spices make it flavorful!
That is a delicious veggie filled Fritatta Mir. Your clicks look really good, especially the last one.
thanks – I have been working hard on improving my photo styling and clarity…as you know 🙂
A delicious and tempting omelette.
Looks very tempting. I usually make the chick pea flour variety !
Such an attractive and very irresistible omelette..
I have cauliflower and so many eggs that I think I will try a version of this for my breakfast tomorrow. Thank you for linking up to #ExtraVeg