Arabic Omelet (“ijee”) عجة


6 eggs, slightly beaten
4 tablespoons parsley, chopped
1/2 bunch green onion, chopped
4 tablespoons butter or 4 tablespoons margarine
1 tablespoon fresh mint, chopped (or 1 teaspoon dried mint)
salt and pepper

1-Mix all ingredients except butter.
2-Place 1 1/2 tablespoons butter in pan and heat.
3-Drop 1/2 the mixture in a skillet. When set, turn the omelet on the other side. Fry until golden brown.
4-Repeat with the rest of the mixture to yield 2 omelets.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close