Wednesday, December 9, 2015

Middle Eastern Herb Omelette (Ijee)

This omelette has been a family breakfast favorite for years. It's loaded with healthy herbs and is full of flavor. I love serving this with fresh bread, some sliced cucumber and tomatoes and a cheese plate. This may not be a very traditional brunch or breakfast item, but it is delicious. my family and I just made this again over the weekend and as always, everyone was stuffed and the entire omelette was devoured.

Serves 3 to 4

8 large eggs
6 scallions, coarsely chopped
1 small bunch of parsley (about 1 cup packed), coarsely chopped
1 small bunch of cilantro (about 1 cup packed), coarsely chopped
olive oil
salt and pepper, to season

In a food processor, combine the eggs, scallions, parsley and cilantro. Pulse until the herbs are finely chopped. Add the salt and pepper and pulse again.

Heat a large pan over medium heat. Add a tablespoon of olive oil. Once hot, add the egg mixture. Cook until the bottom has lightly browned, about 5 minutes. Flip and cook until the eggs are cooked through, about another 3 minutes. Pin It Now!

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