Egyptian Omelet Eggah
Delight your taste buds with Egyptian Omelet Eggah, a flavorful and herbaceous twist on the classic omelet. Packed with fresh parsley, dill, cilantro, and aromatic spices like cumin, coriander, and turmeric, this traditional dish is a celebration of bold Mediterranean flavors. Whipped eggs are combined with finely minced onion and a touch of flour for a fluffy, satisfying texture, then baked to golden perfection in an oven-safe skillet. Effortlessly impressive, this dish transitions from stovetop to oven in mere minutes, making it an ideal choice for brunch, a light lunch, or even a quick dinner. Serve it warm or at room temperature with fresh pita bread or a crisp side salad for an authentic taste of Egypt that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup, finely chopped fresh parsley
- 0.25 cup, finely chopped fresh dill
- 0.25 cup, finely chopped fresh cilantro
- 0.5 cup, finely minced white onion
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). If using a stovetop-safe baking dish, place it in the oven while preheating.
In a large mixing bowl, crack the eggs and whisk them well until uniform and frothy.
Add the chopped parsley, dill, cilantro, and minced onion to the eggs. Stir to combine.
Sprinkle the flour over the egg mixture and whisk thoroughly to ensure there are no lumps.
Add the ground cumin, ground coriander, turmeric, salt, and black pepper to the bowl. Mix well to evenly distribute the spices.
Heat 2 tablespoons of olive oil in an 8-inch oven-safe skillet over medium heat. Swirl the oil around to coat the bottom and sides of the skillet.
Pour the egg mixture into the heated skillet, spreading it out evenly with a spatula. Cook for 2-3 minutes on the stovetop until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the top of the omelet is puffed and golden brown.
To check for doneness, insert a toothpick into the center of the eggah. If it comes out clean, it’s ready.
Remove the dish from the oven and let it cool for 5 minutes before slicing.
Serve warm or at room temperature, accompanied by warm pita bread or a fresh salad.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 301 mg | 23% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1027 mg | 22% | |
*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.
