Egyptian Omelet - Eggah

Total Time
20mins
Prep 10 mins
Cook 10 mins

This is a lovely and satisfying omelet, great eaten anytime of day.

Ingredients Nutrition

Directions

  1. PRE HEAT OVEN TO BROIL.
  2. IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
  3. SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
  4. MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
  5. IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
  6. Serve with salad and pita bread, you've got dinner!
  7. http://food4memories.com.
Most Helpful

4 5

What a nice little omelet. Enjoyed as dinner last night with a little fruit. Light and healthy! Thnx for sharing your recipe, Rizan22. Made for PAC Fall 2009.