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.