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Spiced Beef and Potato Eggah
Eggah is an Egyptian frittata-like omelet. This one is hearty with shredded potato and ground beef, while a trio of spices infuses the eggah with warm fragrance and flavor. To create layered herbal notes, we cook some of the dill and only the scallion whites into the eggs; the rest of the dill and the scallion greens are sprinkled on the finished dish to add vibrant color as well freshness. Serve the omelet warm or at room temperature, with a light salad or a grain side to round out the meal. You will need an oven-safe 12-inch nonstick skillet for this recipe.
4-6
Servings
Tip
Don’t use ground beef that is fattier than 90 percent lean as it will make the omelet greasy. Don’t slice the eggah hot out of the skillet. It’s easier to slice and transfer to a plate after it has cooled for a few minutes.
40 minutes
Ingredients
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1
teaspoon ground turmeric
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1
teaspoon ground coriander
Directions
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01Heat the oven to 400°F with a rack in the middle position. In a large bowl, whisk together the turmeric, coriander, allspice, baking powder, ¾ teaspoon salt and ¼ teaspoon pepper. Add the eggs and half the dill, then whisk until well combined; set aside.
