Eggah
A fluffy Egyptian omelet with caramelized onion and plenty of parsley, served hot or at room temperature.
Ingredients
- egg8 pcs
- onion1 pcs
- fresh parsley30 g
- wheat flour15 g
- butter60 g
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Finely chop the onion, wash the parsley, pat dry and chop it.
Melt half the butter in a large skillet over low heat, add the onion and cook for about 5 minutes, until soft and golden.
Add the parsley and flour, stir for 1–2 minutes so the flour evenly coats the onion and herbs, then remove from the heat and let cool for 10 minutes.
Beat the eggs with salt and black pepper, add the cooled onion-parsley mixture and mix well.
Melt a little of the remaining butter in a skillet over medium heat, pour in about a third of the egg mixture and cook until the bottom is golden; carefully flip and brown the other side. Repeat with the rest of the mixture, adding more butter as needed.
Serve the eggah hot, or let it cool to room temperature and cut into portions.
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