Eggah bi Eish wa Kousa

1. 1

   In a large skillet, saute the onion in 2 tablespoons butter or oil until soft and just beginning to color.

2. 2

   Add the zucchini slices, and saute, stirring and turning them over, until soft and lightly colored.

3. 3

   Beat the eggs and add the soaked bread, squeezed dry, crumbling it in your hand.

4. 4

   Stir in the fried onion and the zucchini, and the chopped parsley and mint.

5. 5

   Season lightly with salt and pepper and mix well.

6. 6

   Heat the remaining butter or oil in the cleaned skillet and pour in the egg mixture.

7. 7

   Cook gently over very low heat for about 20 minutes, until the eggs are set.

8. 8

   Dry and brown the top lightly under a broiler; or invert the omelet by slipping it first onto a plate and carefully dropping it back upside down into the skillet to cook the other side.

* Per serving · 4 servings · Values may vary.

No additional tips available.