Eggah Egypt Omelet
Created by dienia b on October 12, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #21291
Ingredients
- 1 yellow onion (chopped)
- 1/4 cup chopped parsley
- 2 tablespoons butter
- 1 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon dried mint (ground, it called for tablespoon)
- 8 large eggs
How to Make
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Step 1: In a medium skillet, heat and stir 1 tbsp butter and onion until yellow.
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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.
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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.
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Step 4: In a large non-stick skillet, heat 1/2 tbsp butter, then add egg mixture.
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Step 5: Spread to cover the whole skillet surface.
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Step 6: Cook until the bottom of eggs is golden (1-2 minutes).
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Step 7: Flip the eggs to cook the other side.
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Step 8: Move to a serving platter and serve immediately.
Nutritional Facts
- 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