You can read how The first to prepare Armenian omelette here.
Armenian omelette
My sister once had Armenian omelette for lunch when we were visiting. And it tasted really good, so I asked her to send me the recipe.
However, I changed it a bit because otherwise it would have been too complicated for me.
Armenian omelette
For 3 people you need the following ingredients:
200 g green beans (fresh; I used canned ones though)
250 g Hokkaido pumpkin (after cleaning and hollowing out)
2 onions
1 red pepper (we still had 1 yellow one in the fridge that had to be used up, so we used a yellow one)
1 small eggplant
2 stalks of flat-leaf parsley
olive oil
2 tablespoons sesame seeds
some butter to grease the baking dish
Salt, pepper, chilli powder (I replaced chilli with sweet croatia mobile database paprika powder)
6 eggs
100 ml milk
Advertisement
preparation
At the beginning, it’s time to wash, clean and chop. With pumpkins, you can safely leave the skin on. The main thing is that the pumpkin is washed well. I’ve learned that you can eat the skin. Then dice the peppers, eggplant and pumpkin. Peel the onions and cut them into rings.
Then put some olive oil in a pan and throw in the onion rings
Then add the eggplant cubes and sesame seeds.
After frying for about 5 minutes, add the diced peppers and the beans (with the canned beans, I added the bean water).
While the vegetables are sweating in the pan, you can grease the the first words casserole dish. I used Sanella, but that’s not a must.
Now add the contents of the pan and the diced pumpkin to the casserole dish.
Then pour a mixture of 6 eggs and 100 ml milk, seasoned with salt, pepper and b2b reviews paprika or chilli powder, over the whole thing. Then add the chopped parsley and mix everything together.
The dish is then placed in the oven for 35 minutes, which has been preheated to 160°C fan oven or 180°C top and bottom heat. You can also skip the preheating and put the casserole dish in the oven as it is. To do this, turn the oven off after 35 minutes and leave the Armenian omelette in the oven with the residual heat for another 5 minutes.