Step away from the ordinary and embrace a truly unique breakfast or lunch with our Arabic-Style Omelette with Chicken Fillet and Zucchini Flowers. This isn't your typical fluffy omelette; it's a substantial, savory, baked dish that's closer to a frittata or a crustless quiche. Infused with aromatic spices like cumin, coriander, and turmeric, it carries a whisper of Middle Eastern flavors. The addition of minced chicken makes it incredibly satisfying, while the delicate zucchini flowers add a touch of elegance and a subtle, fresh taste. It's a wholesome, protein-packed meal that's as beautiful as it is delicious.
Arabic-Style Omelette with Chicken Fillet and Zucchini Flowers
Ingredients for Arabic-Style Omelette with Chicken Fillet and Zucchini Flowers
- 300 g chicken breast fillet
- 120 g shallots
- 4 large eggs
- 100 g heavy cream
- small bunch of cilantro
- 10 small zucchini flowers
- 10 g potato starch
- 2 cloves of garlic
- pinch of turmeric
- 1/2 teaspoon ground sweet paprika
- 1/2 teaspoon each of cumin and coriander seeds
- salt, pepper, vegetable oil
How to Make Arabic-Style Omelette with Chicken Fillet and Zucchini Flowers
Butchering the chicken breasts and making minced fillet.
I make the minced meat from a portion of the breasts.
For the minced meat, dice the chicken fillet into small cubes.
Prepare the chicken breasts by making a minced filling from the fillet. Remove the skin from the breasts and cut the meat off the bones. The chicken carcasses can be collected, frozen, and later used to make broth. The skin can also be frozen and saved to use as a casing for a chicken roll.
I make the minced meat from a portion of the breasts. First, cut a large fillet about one and a half centimeters thick. I use these pieces of meat for stuffing or making cutlets. For the minced meat, I only grind the trimmings of the fillet.
To make the minced meat, dice the chicken fillet into small cubes.
Pass the chicken fillet, peeled garlic cloves, and shallots through a meat grinder with a fine plate.
Peel and finely chop the shallots. Pass the chicken fillet, peeled garlic cloves, and shallots through a meat grinder with a fine plate.
Crack the chicken eggs into a deep bowl.
Pour in the heavy cream and whisk everything together.
Add the minced chicken fillet with onion and garlic to the whisked eggs.
Crack the chicken eggs into a deep bowl. Add a pinch of ground turmeric and sweet paprika. Toast the coriander and cumin seeds in a dry skillet. Grind the toasted seeds in a mortar and pestle and add them to the eggs.
Whisk the eggs with the spices. Pour in the heavy cream and whisk everything together.
Add the minced chicken fillet with onion and garlic to the whisked eggs.
Chop a bunch of cilantro.
Chop a bunch of cilantro. Add the chopped cilantro to the bowl and season with salt to taste. Mix the ingredients thoroughly.
Add half of the flowers to the omelette mixture.
Sprinkle in the potato starch and mix everything well.
Pour the omelette mixture into the skillet and spread it evenly.
Cut the small zucchini flowers and inspect them inside. Rinse with cold water. Add half of the flowers to the omelette mixture.
Sprinkle in the potato starch and mix everything well. You can substitute potato starch with an equal amount of flour.
Grease a large skillet with refined, odorless vegetable oil. Pour the omelette mixture into the skillet and spread it evenly. Arrange the remaining zucchini flowers on top.
Baking time is 25 minutes at 180 degrees Celsius.
Place the skillet with the omelette in a preheated oven. Bake for 25 minutes at 180 degrees Celsius (350 degrees Fahrenheit). If desired, you can sprinkle the omelette with grated cheese.
Once your beautiful Arabic-style omelette is baked to golden perfection, let it cool slightly before slicing. It's wonderfully versatile and can be served warm from the oven or enjoyed cold, making it perfect for meal prep or picnics. Serve it with a fresh green salad, a dollop of plain yogurt or labneh, and some warm flatbread for a complete and wholesome meal. Don't hesitate to customize it by adding a sprinkle of feta or parmesan cheese before baking for an extra savory kick. We hope you enjoy this hearty and flavorful twist on a classic dish!
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