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Egyptian Omelet - Eggah

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“This is a lovely and satisfying omelet, great eaten anytime of day.”
READY IN:
20mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. PRE HEAT OVEN TO BROIL.
  2. IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
  3. 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.
  4. MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
  5. 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.
  6. Serve with salad and pita bread, you've got dinner!
  7. http://food4memories.com.

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