Egyptian Omelet - Eggah

1. 1

   PRE HEAT OVEN TO BROIL.

2. 2

   IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.

3. 3

   SAUTE 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. 4

   MIX EGG MIXTURE WITH VEGETABLE MIXTURE.

5. 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. 6

   Serve with salad and pita bread, you've got dinner!

7. 7

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* Per serving · 4 servings · Values may vary.

No additional tips available.