Ingredients for Arabic Omelet Ijee Middle East Palestine
- 6 large eggs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 3 tablespoons butter
- 2 tablespoons chopped fresh mint
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1/4 cup chopped cilantro
- 1/2 teaspoon cumin
- 1/4 teaspoon ground coriander
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How to Make Arabic Omelet Ijee Middle East Palestine
- In a medium bowl, whisk together the eggs, parsley, cilantro, cumin, coriander, salt, and pepper until well combined.
- Heat 1 1/2 tablespoons of butter in a non-stick skillet over medium heat.
- Pour half of the egg mixture into the skillet.
- Cook for 2-3 minutes, or until the edges are set and the bottom is lightly browned.
- Gently lift the edges of the omelet with a spatula and tilt the pan to allow uncooked egg to flow underneath.
- Once the top is mostly set, carefully flip the omelet and cook for another 1-2 minutes, or until golden brown.
- Transfer the cooked omelet to a plate.
- Repeat steps 2-7 with the remaining egg mixture and butter to make a second omelet.
- Serve immediately and enjoy your delicious Palestinian Ije omelet!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
48g
Carbs
0g
