Eggah Egypt Omelet

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

Recipe: #21291

October 12, 2015



"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 is 4 servings

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 by Step Method

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.

Step 5

Spread to cover the whole skillet surface.

Step 6

Cook until the bottom of eggs is golden (1-2 minutes).

Step 7

Flip the eggs to cook the other side.

Step 8

Move to a serving platter and serve immediately.

Tips


No special items needed.

1 Reviews

LifeIsGood

This was very tasty and super easy. I used fresh mint so added about a tablespoon for half this recipe. Two of us shared it for breakfast. It was tasty served with toast. Thank you!

5.0

review by:
(3 Jun 2023)

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