Baked Omelet With Meat (Irgee)

Name: Baked Omelet With Meat (Irgee)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
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

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Recipe by Abby Falck

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. Syrian pepper is a common spice blend used in Syrian and Armenian cooking; I've posted a recipe for it under my profile. If you don't have an oven-safe skillet, combine the ingredients and bake in a buttered baking pan.

READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 375º F.
In an oven-safe skillet, brown the meat and onion over medium-high heat.
While the meat and onions cook, beat the cornstarch, parsley, salt and Syrian pepper into the eggs.
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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