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    You are in: Home / Recipes / Balaleet – Vermicelli and Egg Omelet Recipe
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    Balaleet – Vermicelli and Egg Omelet

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    1 Total Reviews

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    • on January 22, 2014

      Wellllll....I had it in my head that this would be dessert. Then I decided it would be breakfast for dinner. 2 of us had some, 2 scavenged for leftovers. I liked the vermicelli (cardamom & rosewater are 2 favorite flavors). I made a better than usual omelet. I like the 2 together. It was difficult to measure 2c vermicelli - it doesn't measure well such as elbows, etc. I broke it up & stood it up in a measuring cup. I used a large wide pan but USE A WOK!! Wow, tough to stir/turn so, as you can see from the photo, i have diff levels of browning. And the pasta jumps out of the pan when turning! It's the craziest thing. Woweee....when I added the pasta to the boiling water - WHOOSH! Massive water boil over! Please be careful. In the end...I doubt I'll make this again but glad I tried it & if you like the ingredients listed, give it a try!! I still LOVE rosewater & cardamom.... Made for Exploring UAE with the NA/ME Forum 1/14. :)

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    Nutritional Facts for Balaleet – Vermicelli and Egg Omelet

    Serving Size: 1 (71 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 385.8
    Calories from Fat 222
    Total Fat 24.7 g
    Saturated Fat 10.5 g
    Cholesterol 219.4 mg
    Sodium 508.2 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 1.0 g
    Sugars 33.4 g
    Protein 6.7 g

    The following items or measurements are not included:



    rose water


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