Tuesday, April 26, 2011

Herb and Onion Omelet (Eggah bi Basal)

Yield :
2 Servings


3 Tbsp. extra-virgin olive oil

1/2 large onion, thinly chopped

4 large eggs, beaten

2 Tbsp. parsley, finely chopped

2 Tbsp. cilantro, finely chopped

2 Tbsp. mint, finely chopped

salt and pepper , to taste

1. Heat a medium pan and add the olive oil.Add the onions and saute for about 2 minutes.

2. Add the beaten eggs to the pan.Add the parsley, cilantro and mint on top.Once the bottom
begins to set, turn over carefully and cook the other side for about one minute.

3.Remove omelet from the pan and place in serving dish.Can be served either warm or cold as an appetizer.
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