This is one of my favorite omelets. I learned it from a fellow student in culinary school. She would whip up several of these for “family meal,” a ritualistic occasion where students just new to the restaurant kitchen cooked for the entire staff. All too often, this became a good-natured competition to see which class could outdo the others. You can also cook this omelet in the oven, like a frittata. Some folks suggest that you dice and salt the eggplant and place in a colander if you think it may be bitter.
— John E. Finn
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Excepted from The Perfect Omelet: Essential Recipes for the Home Cook by John E. Finn. Published by The Countryman Press, ©2017 John E. Finn. Illustrations by Diane L. Wright.
- 2 cups diced eggplant
- 1/2 cup chopped onion
- 1 cup sliced zucchini
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 6 eggs mixed
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons water
- 1 tablespoon unsalted butter or olive oil
- Mint or basil sprig for garnish
- Preheat the broiler.
- Preheat a nonstick, ovenproof 10- or 12-inch skillet (a seasoned cast-iron skillet is also a good choice) over medium to medium-low heat.
- Lightly sauté the eggplant, onion, and zucchini with salt and pepper in 2 tablespoons of olive oil until the vegetables are tender. Add the turmeric and cinnamon and stir gently to incorporate the spices. Season with salt and pepper.
- Whisk the eggs, parsley, water, salt, and pepper with a fork until just combined.
- Add a tablespoon of butter, if necessary, swirl to coat the pan, and when it shimmers, add the eggs to the eggplant mixture. Cook over low heat until the eggs set, approximately 6 to 8 minutes. If there is uncooked egg, lift an edge up and tilt the pan so the uncooked egg runs underneath the cooked egg.
- Finish the kuku under the broiler until the eggs are firm and are slightly brown, perhaps a minute or two.
- Garnish with a sprig of mint or basil.
