Today is special … it is my open day, which means I can eat whatever I want. Usually I have one to two open days in a week, the rest are reserved for healthy eating habits. I’m trying to be balanced as much as I can. Not preventing my self from the food I like completely nor eat whatever is available on the table. Keep healthy and in shape, and also enjoy the taste in the same time is the main goal. Fair enough for me in the time being.
Our recipe today combines two cultures. And to be honest I don’t know for which culture the recipe belongs. You can consider Parsley .. Onion .. and Green peppers omelet as a type of Italian frittata or as Middle Eastern people “who speaks Arabic” call it “Ejah”. Yes “Ejah” I think it is difficult to pronounce it for a foreign person but learning new stuff interesting though.
The Ejah (I’m repeating it so you can memorize it >> just kidding) is very famous breakfast dish in many Middle Eastern countries such as Egypt, Lebanon, Syria, Kuwait(it is not traditional recipe .. in fact we took it from Egyptian and Lebanese). The beauty of this omelet that you can add, remove even edit its ingredients. And each time you will get something amazing, just stick to the general structure of the recipe.
You can add any type of vegetable you want. No restrictions, just make sure that the vegetable is chopped in very small pieces. For more great taste ensure that your vegetables are fresh. mmm what else? shall we start ..
The ingredients I used to prepare my breakfast were
1 small green pepper
1/2 small onion
Parsley (amount depends on your preference .. note that more Parsley means the greener the omelet)
1 to 2 eggs
2 tbs Butter or vegetable oil or olive oil
Baking soda (optional .. it will make the omelet to appear more thick)
Salt and Pepper for taste
Method
Start to cut the onion, green pepper and parsley into very small pieces. But don’t mix them together. Heat the oil over medium to low heat in small frying pan. Add the green pepper and onion when the oil is hot. Add salt and pepper and stir till then onion gets light brown color. In the meanwhile break the eggs in small bowl add the parsley to them and stir to mix. When the onion takes its light brown color, add the fried vegetables to the parsley egg mixture. Clean the frying pan and add the second table spoon of oil to it. Use medium heat to heat the oil. Wait for the same time as before, then pour the whole mixture and cover the pan. Keep checking the base of the omelet with wooden spoon, when it take a brown color then turn it to the other side and cover. Check the other side for the brown color also (make sure it is not dark brown .. you don’t want to burn it .. nor too light brown .. just make sure it is well done). That’s it ..
enjoy your breakfast with love,
Maryam
