Palestinian Crispy Herb Omelet Recipes

MIDDLE-EASTERN HERB OMELETTE

Steps:

• If you intend to bake the omelette, heat the oven to 350F (180C).
• Discard the coarse stems from the parsley, dill, and cilantro, and chop these herbs with the chives, lettuce and spinach.
• Combine with zucchini, scallions and walnuts.
• Crush the saffron in a small mortar and stir in 2 tsp warm water.
• Beat the eggs well, add the saffron liquid, salt and pepper. Stir into the herb mixture.
• To bake the omelette:.
• Butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.
• To cook omelette on the stove-top:.
• Heat butter in a frying pan, coating it well on the bottom and sides, pour in the mixture, and cook over low heat for about 25 minutes.
• Turn the omelettte by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.
• Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt.

ARABIC OMELET ("IJEE") MIDDLE EAST, PALESTINE

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!

PALESTINIAN CRISPY HERB OMELET

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.