Mum’s Egyptian Omelette
This omelette was a staple while I was growing up. It’s simple, filling, dead easy and a bit different to the classic French style omelette.
This omelette serves 1-2 people, double it easily. You do need an oven safe pan for it as you need to pop it under the grill.
- 3 eggs
- 1 tsp self raising flour
- cooking oil/butter
- 1/2 big bunch of parsely finely chopped
- 1 small brown onion finely chopped
- salt and pepper to taste
Soften the onion in a splash of oil, and pre-heat your grill.
Once soft, add the chopped parsley and continue to soften gently.
Meanwhile, lightly beat the 3 eggs with the flour, salt and pepper.
Turn the heat up on the frypan, and when hot (without burning the onion/parsley mix) add the eggs and swirl till the egg coats the parsely/onion mix.
Once the edges start looking cooked, throw the pan under the hot grill for about 7 minutes.
It’s ready when it’s golden and puffed.
Serve as wedges on toast, with slices of cheddar cheese