Experience the rich flavors of Palestine with this thick, herb-filled omelette, perfect for breakfast or brunch. Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
In a large mixing bowl, crack the eggs and whisk them together until well combined. Add salt and black pepper, mixing thoroughly.
Fold in the chopped parsley, cilantro, mint, diced onion, and tomato into the egg mixture, ensuring even distribution of the herbs and vegetables.
Heat olive oil in a large non-stick skillet over medium heat. Once hot, pour the herb and egg mixture into the skillet.
Cook for about 5-7 minutes, allowing the edges to set while gently lifting them with a spatula to let uncooked egg flow underneath.
Once the bottom is golden brown, cover the skillet with a lid and reduce the heat to low. Cook for another 10-12 minutes, until the top is fully set.
Carefully slide the omelette onto a large plate and cut into wedges. Serve warm, garnished with additional fresh herbs if desired.
Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
0 servings
1 wedge (1/8 of the omelette)
* The % Daily Value (DV) 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.