Best Egyptian Omelet Eggah Recipes

Egyptian Omelet - Eggah image

Provided by Rizan22

Categories Breakfast

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

6 eggs
1 tablespoon flour
salt & pepper
1 large onion, diced
5 tablespoons oil (reserve 3 tbsp)
1/2 bunch parsley, chopped semi fine
1 tomatoes, diced
1/2 green bell pepper, diced

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.

Nutrition Facts : Calories 292.4, Fat 24.6, SaturatedFat 4.6, Cholesterol 317.2, Sodium 108.8, Carbohydrate 7.8, Fiber 1.2, Sugar 3.4, Protein 10.4

Eggah bi Ferakh wa Rishta image

Yield serves 6

Number Of Ingredients 9

2 quarts chicken stock (see page 143) (or you may use 2 bouillon cubes)
Salt
12 ounces dry tagliatelle, broken with your hands into small pieces
4 eggs, lightly beaten
12 ounces cooked and boned chicken, cut into small pieces
1 teaspoon cardamom seeds or powder
Salt and pepper
2 tablespoons butter or oil
2 tablespoons chopped flat-leaf parsley

Steps:

Bring the chicken stock to the boil, adding a little salt. Put in the noodles or tagliatelle and cook until only just tender, then drain.
Beat the eggs in a large bowl. Add the chicken, noodles, and cardamom seeds or powder. Season with salt and pepper, and mix well.
Heat the butter or oil in a large, preferably nonstick skillet. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny. Dry and brown the top under a hot broiler. Turn out onto a serving dish, and serve garnished with chopped parsley.
Alternatively, you can bake the dish in a preheated 350°F oven for about 30-45 minutes, or until firm and lightly browned on top.

Egyptian Eggplant Omelet image

Provided by breezermom

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium eggplant, about 1 lb
1 medium onion, chopped, about 1/2 cup
1/2 lb ground beef or 1/2 lb ground lamb
2 garlic cloves, minced
8 eggs, beaten
1/4 cup parsley, snipped
1 teaspoon coriander, ground
1/2 teaspoon salt
1/2 teaspoon cumin, ground
1/8 teaspoon black pepper

Steps:

Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.