Carrot and Parsley Omelet

"This Tunisia omelet is spicy. This is an example of a mahkouda, which contains eggs within eggs. Country: Tunisia - ZWT9 From: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine, By Martha Rose Shulman"
 
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photo by Dienia B. photo by Dienia B.
photo by Dienia B.
Ready In:
45mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Preheat oven to broil.
  • Steam or cook carrots in boiling salt water until tender. About 20 minutes to get carrots tender.
  • Mash with fork or using a food processor, coarsely puree. Stir in ground caraway seeds, harissa, garlic, add salt and pepper to taste. Mix well.
  • In a medium bowl beat fresh eggs with a 1/2 teaspoon salt. Stir in carrot mixture, hard cooked eggs and parsley.
  • Over medium heat, heat olive oil in a 10 inch oven proof non-stick skillet. Drop a bit of egg mixture in to skillet, if it sizzles, pan is hot enough to add egg mixture. Let cook 4 to 5 minutes, until it has set on the bottom and starts setting on top of the egg mixture.
  • Put in broil and broil for 3 to 4 minutes. It should be lightly brown and fluffy.
  • May slide onto platter and serve or serve from skillet.

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Reviews

  1. wow oh wow this is good didnt add as much garlic dot let the weird ingredients fool you ,if you like heat in the morning try this zwt9
     
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RECIPE SUBMITTED BY

<p>&nbsp;Married, Have 6 children 4 DS~29, 28,15 &amp; 13, DD~24 &amp;22. 3 grandsons &amp; 2 granddaughters. Started back to college this winter, all new, kind of scary, but exciting. &nbsp;Like to cook and try new recipes, sew , crochet, read, camping, fishing.</p>
 
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