Eggah Egypt Omelet
Recipe: #21291
October 12, 2015
Categories: Eggs, Middle Eastern, Brunch, High Protein, Kosher Dairy, more
"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."
Ingredients
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.