EGYPTIAN OMELET - EGGAH
Make and share this Egyptian Omelet - Eggah recipe from Food.com.
Provided by Rizan22
Categories Breakfast
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- PRE HEAT OVEN TO BROIL.
- IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
- SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
- MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
- IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
- Serve with salad and pita bread, you've got dinner!
- http://food4memories.com.
Nutrition Facts : Calories 292.4, Fat 24.6, SaturatedFat 4.6, Cholesterol 317.2, Sodium 108.8, Carbohydrate 7.8, Fiber 1.2, Sugar 3.4, Protein 10.4
EGYPTIAN FETA CHEESE OMELET ROLL
This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good. Make sure pan is well greased, or else sides will stick and you won't be able to roll it.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
- Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.
Nutrition Facts : Calories 242 calories, Carbohydrate 1.7 g, Cholesterol 384.6 mg, Fat 19.8 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 298.5 mg, Sugar 1.4 g
CLASSIC EGYPTIAN OMELETTE
A quick & easy recipe for an Egyptian style omlette - great for breakfast or with a fresh salad for a light lunch.
Provided by Um Safia
Categories Breakfast
Time 15m
Yield 1 omlette, 4 serving(s)
Number Of Ingredients 7
Steps:
- Skin and slice the tomatoes.
- Finely chop the onion and lightly fry in the butter in a large frying pan.
- Crush the garlic and add to the onion. When lightly browned, add the tomatoes and salt and pepper. Cook gently, turning several times, until tomatoes are soft.
- Beat the eggs lightly, add cheese and pour into the frying pan. Cook over low heat, periodically loosening egg from sides of pan, until set on one side.
- Turn and cook on reverse side.
CLASSIC OMELETTE
Classic French Omelette
Categories Egg Breakfast Brunch Self Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 omelette
Number Of Ingredients 6
Steps:
- First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
- Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
- Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
- Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
- Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
- Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
- Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
- Optional Lowfat Fillings
- Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus
EGYPTIAN SPINACH OMELET
This omelet is cooked open-faced, like a frittata. The flavors are brunch-friendly, and could even make a nice light dinner, served with some fresh flatbreads and herbs from your garden.
Provided by PalatablePastime
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain spinach; squeeze out excess water.
- Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
- Remove from heat and drain in colander.
- Remove all excess water.
- Heat oil in large cast-iron skillet or other ovenproof skillet.
- Add chopped onions and cook until tender and lightly golden.
- Add tomatoes to skillet; season to taste with salt and pepper.
- Cook for 12-15 minutes or until tomato is tender and liquid is reduced.
- Preheat broiler.
- Beat eggs lightly in bowl; season to taste with salt and pepper.
- Add nutmeg to flavor the eggs, stirring well.
- Add tomato mixture and spinach to beaten eggs and mix well.
- Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
- Top with canned chickpeas.
- Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
- It should be firm and lightly browned when it is done.
- Cut into slices and serve.
Nutrition Facts : Calories 274, Fat 15.3, SaturatedFat 2.4, Cholesterol 186, Sodium 331.3, Carbohydrate 23.5, Fiber 5.5, Sugar 3.1, Protein 12.2
CLASSIC OMELETTE RECIPE BY TASTY
Here's what you need: eggs, butter, spinach, tomato, mushroom, cheese, nira chive
Provided by Matthew Johnson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs.
- Melt the butter in a medium frying pan over medium heat.
- Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
- Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
- Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
BASIC OMELETTE RECIPE
Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 3
Steps:
- Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
- Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
- Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
- At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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