Egyptian Omelet - Eggah

This is a lovely and satisfying omelet, great eaten anytime of day.
- Ready In:
- 20mins
- Serves:
- Units:
1
Person talking
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
- PRE HEAT OVEN TO BROIL.
- IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
- 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.
- MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
- 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.
- Serve with salad and pita bread, you've got dinner!
- http://food4memories.com.
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