Baked Omelet With Meat (Irgee) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe comes from the cookbook published by my grandmother-in-law's Armenian Orthodox church. I have to give it back to my mother-in-law, so I'm transcribing the good recipes here. We like this best with a combination of lean beef and lamb. If you don't have an oven-safe skillet, combine the ingredients and bake in a buttered baking pan. Ingredients:
1 lb ground lamb or 1 lb beef |
10 large eggs, beaten |
1 large onion, chopped fine |
1 tablespoon cornstarch |
1 cup parsley, chopped |
1 teaspoon salt |
1 teaspoon syrian pepper or 1/2 teaspoon ground pepper and 1/2 tsp. ground allspice |
Directions:
1. Preheat oven to 375ยบ F.
2. In an oven-safe skillet, brown the meat and onion over medium-high heat.
3. While the meat and onions cook, beat the cornstarch, parsley, salt and Syrian pepper into the eggs.
4. When the meat is cooked through, drain the excess fat and pour in the egg mixture. Put the skillet on the center rack of the oven and bake until firm and cooked through, about 20 minutes.
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