Classic Egyptian Omelette

"A quick & easy recipe for an Egyptian style omlette - great for breakfast or with a fresh salad for a light lunch."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by Chef floWer photo by Chef floWer
Ready In:
15mins
Ingredients:
7
Yields:
1 omlette
Serves:
4
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ingredients

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directions

  • Skin and slice the tomatoes.
  • Finely chop the onion and lightly fry in the butter in a large frying pan.
  • Crush the garlic and add to the onion. When lightly browned, add the tomatoes and salt and pepper. Cook gently, turning several times, until tomatoes are soft.
  • Beat the eggs lightly, add cheese and pour into the frying pan. Cook over low heat, periodically loosening egg from sides of pan, until set on one side.
  • Turn and cook on reverse side.

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Reviews

  1. This is good. I used sweet butter (unsalted), sea salt, freshly ground black pepper, plum tomatoes, light feta cheese, plus the rest of the ingredients. Made for WELCOME TO EGYPT!
     
  2. I scaled this back for 1/2 an omelette and the DM and I thoroughly enjoyed. I chopped up my tomatoes as I knew I would have my veggie hating DM eat it up and I was a little lazy and just left the skin on and instead of trying to flip it I stuck it under the grill/broiler to finish off and served with some buttered wholemeal/wholegrain toast. Thank you Um Safia for a very satisfying breakfast with some lovely flavours, made for ZAAR Chef Alphabet Soup tag game.
     
  3. I made this for Little Miss (DD) and Hubby (I don't eat eggs) for breakfast and they both enjoyed it. I used fresh home grown tomatoes so I didn't peel the skin off. I had trouble when I turned the omelette as it broke in a few pieces, I think I left the tomatoes cook for to long which made more moisture. However the family gobbled it all up and there was nothing left in their plate. Thank you Um Safia
     
  4. This was really good and super easy to make. I did add two extra cloves of garlic and cut the eggs down to five. I had to cover the frying pan with a lid to get the top to set enough to flip. We will definitely be having this again. Thanks for posting!
     
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RECIPE SUBMITTED BY

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. I used to sell a lot of my creations and do things to order but just don't have the time at the moment. I have a passion for gardening almost as strong as that for cooking. I tend to have 90% of it in pots though as I can't bear to leave it behind when we move - therefore we don't have a lot of stuff that we'd like to have as it wouldn't like being confined to a pot! I take great pride in my garden and love the summer months (the few that we get in the UK) when we can eat outside... and being a typical man, my husband likes any excuse to get the BBQ going - enough said! By the way; I'm on a mission to re-educate people about soaking cous cous for use in North African recipes.,,just so you all know....it is traditionally STEAMED & not soaked! Most of the North African recipes I have have been taught to me by my mother in law, sisters in law etc. A few have come from very old cookbooks. 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