Egyptian Omelet - Eggah

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

• Ready In: 20 mins
• Serves: 4
• Yields: 4

Ingredients

• 6  eggs
• 1  tablespoon flour
•  salt & pepper
• 1  large onion, diced
• 5  tablespoons  oil (reserve 3 tbsp)
• 1⁄2 bunch parsley, chopped semi fine
• 1  tomatoes, diced
• 1⁄2 green bell pepper, diced

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.