Palestinian Crispy Herb Omelet Recipes
ARABIC OMELET ("IJEE") MIDDLE EAST, PALESTINE
This is great to make for suhr! It's a little different than the traditional omelet that most are used to, but it does make a great dish to eat for suhr during ramadan! Ramadan Kareem!
Provided by Palis Favorites
Categories Breakfast
Time 10m
Yield 2 omelets, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except butter.
- Place 1 1/2 tablespoons butter in pan and heat.
- Drop 1/2 the mixture in a skillet. When set, turn the omelet on the other side. Fry until golden brown.
- Repeat with the rest of the mixture to yield 2 omelets.
- Enjoy!
Nutrition Facts : Calories 215.9, Fat 18.7, SaturatedFat 9.7, Cholesterol 309.5, Sodium 212.8, Carbohydrate 2, Fiber 0.6, Sugar 0.7, Protein 10
PALESTINIAN CRISPY HERB OMELET
Middle Eastern ijee inspired these herb-packed, crisp-crusted omelets. Most of the work is in the herb prep; once you're at the stove, the cooking is done in a...
Categories Mains
Time 25m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- In a small bowl, stir together the yogurt, ½ teaspoon of salt, ¼ cup of the parsley, 2 tablespoons of the mint, 2 tablespoons of the dill, 1 teaspoon olive oil and the lemon juice. In a medium bowl, whisk the eggs, scallions, chilies, cornstarch, 1 teaspoon salt and all remaining herbs.
- In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until just smoking. Pour in half of the egg mixture and, using a silicone spatula, gently spread to cover the surface of the skillet. Cook until the bottom is browned and crisp and the top is no longer runny, 2 to 3 minutes.
- Remove the pan from the heat, cover and let stand until the eggs are set on top, 30 to 60 seconds. Slide the omelet onto a platter, folding it in half with the spatula. Loosely tent with foil to keep warm.
- Pour the remaining 2 tablespoons oil into the pan and heat over medium-high until just smoking. Cook the remaining egg mixture in the same way to make a second omelet. Transfer to the platter, folding in half. Serve with the herbed yogurt, lemon wedges, tomatoes and pita bread.
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