Sunday, September 13, 2009

Egyptian Egg Omlette عجّه بالبقدونس و البصل

8 eggs
3 tablespoons flour
2 tablespoons cumin
3 onions diced.
1 bunch of chopped parsley
1 bunch of chopped corriander
Salt and pepper.
t tablespoon of baking powder

In a mixing bowl add your flour, Add 2 eggs first and whisk vigourisly until its like a paste. You should have no lumps and no visible flour. Then add your remaining eggs.  You should have an egg batter by now. Set aside. In a pain saute your onions until they are caramalized like this, leave to cook for 10 minutes.
Grab your egg batter and add your  onions and add remaining ingredients.

As you can see there, the parsley, corriander, onion spices and ofcourse baking powder. The baking powder will make it rise up and be all fluffy and look good. Mix very well.
After you have mixed well. Pour your batter into a nonstick pan coated with abit of butter so it doesnt stick. Place a lid on top of the pan to make it cook faster and so the heat is all the way in the pan. After 10 minutes flip the omlette but be careful not to break it. Once you have flipped it cook the other side for 5 minutes. Serve it cut into diamond shaped and garnished with lemons. ITS DELICIOUS.
You can serve this with Pita bread and salad if you like. It goes great in summer in sandwiches and french fries on the side.

1 comment:

  1. i l0ove this one it puts a twist on eggs for breakfast.. must tryy


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