Best Classic Egyptian Omelette Recipes

EGYPTIAN OMELET - EGGAH

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.

CLASSIC EGYPTIAN OMELETTE

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.

EGYPTIAN FETA CHEESE OMELET ROLL

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.

CLASSIC OMELETTE

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

CLASSIC OMELETTE RECIPE BY TASTY

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!