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Egyptian omelette recipe

Egyptian omelette recipe

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A quick and tasty snack my Grannie use to make me 50 years ago. This will work just as well with vegetable oil.

3 people made this

IngredientsServes: 1

  • 1 knob of lard
  • 1 slice of Scottish plain bread
  • 1 large egg

MethodPrep:1min ›Cook:4min ›Ready in:5min

  1. Heat lard or oil in frying pan until reasonably hot.
  2. Make a 30mm hole in the centre of the bread and place in hot pan.
  3. Crack egg into the hole in the bread and fry until bread is slightly golden, about 1 minute.
  4. Then turn bread over and cook other side for about thirty seconds.
  5. Place on a plate and add a dollop of brown or fruity sauce.

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Cinnamon and Vanilla Date Shake

When considering how to start your day before a fast, it’s important to pack in the protein and nutrients. This dairy-free shake (which acts a lot like a smoothie) combines almonds, banana and dates for a sweet and satisfying start to suhoor. It would also be a pleasant way to break your fast as a twist on traditional dates.

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Ingredients of Mushroom Spinach Omelette

  • 4 egg
  • 1/2 cup chopped mushroom
  • 1 tablespoon cheese-cheddar
  • black pepper as required
  • 1/2 cup chopped onion
  • salt as required
  • 1/2 cup chopped spinach
  • 1 tablespoon parmesan cheese
  • 2 teaspoon garlic powder
  • chilli flakes as required
  • 2 tablespoon virgin olive oil

How to make Mushroom Spinach Omelette

Step 1 Whisk the ingredients

To make this amazing egg recipe, take a large bowl and add the eggs, parmesan cheese, cheddar cheese, black pepper, salt garlic powder, red chili flakes, and whisk them well until they form a creamy texture.

Step 2 Toss the mushrooms and onions

Next take a pan over medium flame and add some olive oil, once the oil is hot enough. Add the chopped onions and mushrooms and let them cook until they turn slight brown.

Step 3 Saute the spinach and pour the egg mix

Add chopped spinach and let it cook for 5 minutes on medium heat. Keep stirring occasionally. Evenly pour the egg mixture in the pan and spread it over the tossed veggies.

Step 4 Serve hot !

Cook until the egg is cooked. Turn the omelette upside down and cook again. Serve Hot with a toast!

Step 5 Note

To make the omelette more delicious, you can whisk the egg white and egg yolk separately, beat until they turn frothy, this will give a fluffy texture to your omelette.

Urartu Yoghurt Soup

This week, I made another dish from Urartian society - a warm yoghurt and barley soup. Although it&rsquos mostly referred to as Greek Yoghurt - at least in Ireland anyway - stained yoghurt was common to the societies of the Bronze Age Near East, not just Greece!

In any case, let&rsquos take a look at The World That Was! Follow along with my YouTube video above!

1 cup barley
1 onion, diced
¼ cup mint, chopped
¼ cup parsley, chopped
3 scallions
2 cups Greek yoghurt / strained yoghurt
2 eggs
4 cups / 1L water

1 - Boil Barley
To begin with, we need to cook our barley. Pour about 4 cups or about a litre of water into a pot, along with your cup of barley. Place this onto a medium-high heat, and let it simmer for about 20 minutes. Remove it from the heat, but keep it warm.

2 - Prepare the Mint and Onion
While your barley is cooking, go chop your fresh mint by picking leaves off the sprigs, and rolling them into a ball in your hands, before roughly chopping them. Then, go dice an onion into small pieces. Do this by making 2 or 3 cuts into the end of an onion, before rotating it and making 2 more. Then, slice this lengthways into small diced pieces.
Toss the mint and onion onto a pan with some butter, and sauté these for about 10 - 15 minutes. When this is done, go toss this into your pot with the barley.

3 - Prepare the Yoghurt Base
Pour your strained yoghurt into a heatproof bowl. Crack two eggs into this, and beat everything together until you stop seeing streaks of egg in the mix. Take a ladle of your heated barley soup, and spoon it into the yoghurt. This is to temper the mix, and helps prevent the eggs from scrambling when you add it. Do this two or three times, mixing everything vigorously as you&rsquore streaming the liquid into the yoghurt mix.


  • 2 sandwiches
  • 1/4th red bell pepper
  • Small handful grated carrot
  • Fresh parsley
  • Fresh oregano
  • 1/2 small onion
  • 2 tablespoons water
  • 2 eggs
  • Handful peas
  • Teaspoon coarse mustard
  • Teaspoon garlic powder
  • Knob of butter
  • Salt and pepper

&uarr click on the photo to enlarge

Kitchen equipment

  • Large skillet + lid
  • Cutting board
  • Chefs knife
  • Bowl
  • Fork
  • Teaspoon

View the original recipe via:

Preparation -- 5 minutes

DICE 1/4th of a red bell pepper as small as possible. DRAIN liquid from the jar of peas. FINELY dice 1/2 small onion. FINELY slice the herbs. MIX 2 eggs, herbs, water, coarse mustard and a teaspoon garlic powder using a fork.

Cooking the farmer's omelette -- 10 minutes

HEAT up the large skillet on medium-high heat, add in a knob of butter. WAIT until the butter has melted, then divide the diced paprika and onion over the skillet. BAKE for a minute, then add in a handful peas and grated carrot.

POUR the egg mixture over the vegetables after a few minutes, then turn down the heat to low. PUT the lid on the large skillet to ensure the top of the omelette will be cooked too.

SLOWLY congeal the egg, then turn once. SEASON with salt and pepper. SLICE the farmer's omelette in two, then divide it over two sandwiches. Enjoy your meal!

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

1- Cleaning the mushrooms: Use a wet kitchen towel to wipe the mushrooms before slicing it.

2- Cooking the mushrooms: I prefer to use both olive oil and a small amount of butter in cooking the mushrooms this combination gives the mushroom a good taste. Also, add salt and pepper to the mushrooms then cook on medium heat.

After that, put the mushrooms in a dish then add the mozzarella, chopped spring onion and chopped parsley and mix everything together then set aside.

3- Making the egg: Crack all the eggs in a bowl add salt and pepper and whisk well then cook the eggs in the same skillet on both sides (be careful when flipping the eggs).

4- Combing everything together: Add the mushroom on top of the cooked eggs and serve warm.

Ingredients of Indian Maharaja Omelette

  • 2 egg
  • 1 large onion
  • 1 large tomato
  • salsa sauce as required
  • black pepper as required
  • 2 teaspoon virgin olive oil
  • 1 large capsicum (green pepper)
  • 3 slices mozzarella
  • salt as required
  • parsley as required

How to make Indian Maharaja Omelette

Step 1

In a large bowl, add chopped tomatoes along with onions and capsicum. Mix well and cover the bowl with a lid. Keep it aside.

Step 2

Place a large skillet over medium flame and pour oil in it. Once the oil is hot enough, add the chopped vegetables to it and fry till they appear well cooked from all the sides. Now, transfer them to a separate bowl and set aside.

Step 3

In the same skillet, pour some more oil and once the oil is hot enough, add the beated eggs to it, covering the entire cooking surface of the skillet. Sprinkle salt and pepper on it and continuously flip the side of the omelette till it's cooked. Switch the flame to low and now add the cheese slices in the center.

Step 4

Add the cooked veggies over it and cook over low flame. Now, fold it from one side and then the other. Allow the cheese in the omelette to melt. Turn off the flame now and using a spatula, transfer it carefully to a large serving bowl. Garnish it with parsley leaves and then your Indian Maharaja Omelette is now ready to be served.

How to make omurice

As is the case with any fried rice, use day old rice if available. If you need to make fresh rice, make it slightly drier by using a little less water than usual. It also helps if you rinse the rice well by vigorously swishing around with your hand. This washes off the starch on the surface of the rice, so the cooked rice won&rsquot be as sticky.

If you don&rsquot favor ketchup in fried rice, it can be omitted. The fried rice will still be delicious inside the soft egg omelette. Likewise, you can increase or decrease the amount of ketchup to your liking.

Japanese omurice is typically made with chicken, but Koreans commonly use beef, pork or ham as well. Shrimp is another good option. For vegetables, I used carrot, onion, and scallion. You can also add a couple spoonfuls of chopped celery, zucchini, or mushrooms.

I used 2 eggs per serving for this recipe, but you can use 3 if you want a thick omelette covering your rice. You can also add a little bit of heavy cream or milk for a softer omelette, but I didn&rsquot include it in this recipe.

If you are interested in trying more omelette recipes, consider the following:

For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

Watch the video: Mumbai Maharaja Omelette. Creamy Egg Dish Recipe. Street Food India (January 2022).