Call it a ommlette if you will. I wanted something other than peppers, hot sauce, cumin and cilantro.
Don’t get me wrong those ingredients work, this just called to me.
If you don’t know Za’atar, it is a combination of dried oregano, thyme, sesame seeds, sumac and salt.
Easy to make but if you have a mediterranean market nearby, get it already mixed. Sure it’s easy to combine the ingredients but if you buy sumac and don’t have another use for it, you have wasted some $.
My first experience with this spice is from the local bakery on fresh-baked pita called Za’atar Manakeesh. Since then I have tried it rubbed into chicken for a roast, in rice and humus.
The flavor is wonderful.
Back to the recipe.
4 large eggs
1/2 cup half-n-half or almond milk
1 cubanelle pepper, cut into 1/2″ slices
3 white mushrooms, diced
2 Tablespoons grated cheese (it’s up to you but Colby, cheddar gouda, manchego are good choices)
1 garlic clove, minced
1 tablespoon Za’atar
1 tablespoon chopped Fresh Cilantro
2 tsp olive oil
1 tsp butter
salt and pepper to taste
Turn on your oven to 425˚Convection or 450˚ Bake
Use a non-stick pan set over a low heat. In a bowl beat eggs with half&half. Add a pinch of salt.
Turn heat up in pan, add oil & butter and turn pan to glaze. Add cut pepper and mushrooms. Cook for a minute then add garlic. After it begins to pop add Za’atar and egg mixture and turn pan to coat. Top with cilantro, cheese salt & pepper then place into oven on middle rack.
It should rise in about 6 minutes. Cooking in the oven keeps the stove top cleaner. Convection works well with this rise and presentation plus, cooks faster than in the Bake mode of your oven.
Take it out and flip onto a plate or platter to serve.
Cut into wedges.
Maybe add some hot sauce just in case.