Eggah Eygpt Omelet

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"i used 1 T dry parsley ,fresh would be better ,and no mint mr picky really liked this one , it was like his czech mom made he ate a slice of cheese on top"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (166.6 g)
  • Calories 236.3
  • Total Fat - 16.5 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 431.9 mg
  • Sodium - 795 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.2 g
  • Protein - 14.9 g
  • Calcium - 81 mg
  • Iron - 2.3 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.1 mg

Step 1

In a medium skillet heat and stir 1 tbsp butter and onion until yellow.

Step 2

Add parsley and stir for 1 minute, then add flour and continue stirring until smooth. Take off heat and leave to cool for 10 minutes.

Step 3

In medium bowl, beat eggs and season with salt and pepper and mint, then pour onion mixture onto eggs and stir to mix well.

Step 4

In a large non-stick skillet, heat 1/2 tbsp butter, then add egg mixture. Spread to cover the whole skillet surface. Cook until the bottom of eggs is golden (1-2 minutes). Flip the eggs to cook the other side. Move to a serving platter and serve immediately.

Tips & Variations


No special items needed.