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Spring Baked Omelet with Garam Masala
Serve this delicious spring omelet with garlic naan—griddled and brushed with melted butter—and mango chutney and Greek yogurt for dipping the bread.
4 tbsp. butter
1 bunch spring onions or 2 medium leeks, white and light-green parts only, finely chopped
1 small russet potato, peeled and finely chopped
Salt and pepper
2 large cloves garlic, chopped
6 large eggs
1 to 2 tsp. garam masala
1 ½ tsp. baking powder
About 2 cups (loosely packed) mixed fresh herb leaves with tender sprigs (such as dill, parsley, cilantro, and mint), finely chopped (about 1 cup chopped)
Preheat the oven to 425°.
Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high. Add the butter. When it foams, add the spring onions and potato; season with salt and pepper. Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes. Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.
In a large bowl, whisk the eggs, garam masala, and baking powder. Stir in the herbs; season with salt. Pour the eggs into the skillet and transfer to the oven. Bake until the eggs are just set in the center, 12 to 15 minutes. Cut into wedges.