November 22, 2016

EGGAH (ARABIC OMELETTE)

Ingredients:
Eggs - 6
Butter - 5 tbsp
Potatoes - 2 (medium, boiled and sliced)
Small turnip - 1 (peeled and sliced)
Mushrooms - 10 (sliced)
Green peas - 1/2 cup (boiled)
Beetroot 1 (boiled and sliced)
parsley -1 tbsp
Cheddar cheese - 3 tbsp (grated)
Salt and pepper to taste

Method:

  • Melt the butter in a pan and add the turnip. Cook for 6-7 minutes till it softens.
  • Add the other vegetables and cook on moderate heat for 5 minutes.
  • Beat the eggs thoroughly, add the parsley, salt and pepper. Mix well.
  • Pour over vegetables and mix well.
  • Sprinkle the grated cheese, lower the heat, cover the pan, and allow the eggs to set.
  • When the omelette is brown from the underside slide  it into a dish and serve immediately.
  • This is a thick, firm omelette and can be cut into wedges.


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