Balaleet Vermicelli and Egg Omelet
Balaleet Vermicelli and Egg Omelet is a delightful fusion of sweet and savory, celebrated as a traditional Middle Eastern breakfast dish. This recipe combines tender vermicelli noodles, delicately infused with aromatic ground cardamom, a touch of sugar, and fragrant rose water, all sautéed in buttery perfection. Topped with a soft, golden egg omelet, this harmonious pairing delivers a rich blend of flavors and textures. Ideal for brunch or a cozy weekend breakfast, Balaleet is simple to prepare yet packed with captivating aromas and cultural flair. Perfectly portioned for four servings, this dish promises a unique culinary experience that’s both comforting and exotic.
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Recipe Information
Ingredients
- 150 grams Vermicelli noodles
- 3 tablespoons Sugar
- 1 teaspoon Ground cardamom
- 1 tablespoon Rose water
- 2 tablespoons Unsalted butter
- 4 large Eggs
- 0.5 teaspoon Salt
- 1 tablespoon Vegetable oil
- 3 cups Water
Instructions
Heat the water in a medium pot and bring it to a boil.
Break the vermicelli noodles into smaller pieces (about 2-inch lengths) and add them to the boiling water.
Cook the noodles for 3-5 minutes until they are soft but not mushy, then drain and rinse under cold water to stop the cooking process.
In the same pot, melt the butter over medium heat. Add the cooked vermicelli, sugar, ground cardamom, and rose water.
Stir well to coat the noodles evenly and cook for 3-4 minutes until the sugar dissolves and the mixture is fragrant. Remove from heat and set aside.
Crack the eggs into a bowl, add salt, and whisk until well combined.
In a nonstick skillet, heat the vegetable oil over medium heat.
Pour the whisked eggs into the skillet and spread them evenly to form an omelet. Cook for 2-3 minutes on each side or until the omelet is fully set and slightly golden.
Transfer the omelet to a serving plate and cut it into quarters for easy serving.
Plate the sweet vermicelli noodles and place a piece of omelet on top of each portion. Serve warm.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 3.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
