Best 3 Egyptian Omelet Eggah Recipes

In the realm of culinary delights, the Egyptian omelet, also known as Eggah, stands as a testament to the rich and diverse culinary heritage of Egypt. This delectable dish, often served as a hearty breakfast or a savory lunch option, showcases the harmonious fusion of simple ingredients, aromatic herbs, and the warmth of spices. Embark on a culinary journey as we unveil the secrets behind two variations of Eggah – the classic version and the Alexandrian-style omelet – each offering a unique symphony of flavors and textures. Discover the art of crafting the perfect omelet, mastering the delicate balance of fluffy eggs, sautéed vegetables, and the tantalizing blend of herbs and spices. Let your taste buds be captivated by the harmonious union of flavors in this iconic Egyptian dish.

Let's cook with our recipes!

EGYPTIAN OMELET - EGGAH

Egyptian Omelet - Eggah image

Make and share this Egyptian Omelet - Eggah recipe from Food.com.

Provided by Rizan22

Categories Breakfast

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

6 eggs
1 tablespoon flour
salt & pepper
1 large onion, diced
5 tablespoons oil (reserve 3 tbsp)
1/2 bunch parsley, chopped semi fine
1 tomatoes, diced
1/2 green bell pepper, diced

Steps:

PRE HEAT OVEN TO BROIL.
IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
Serve with salad and pita bread, you've got dinner!
http://food4memories.com.

Nutrition Facts : Calories 292.4, Fat 24.6, SaturatedFat 4.6, Cholesterol 317.2, Sodium 108.8, Carbohydrate 7.8, Fiber 1.2, Sugar 3.4, Protein 10.4

CLASSIC EGYPTIAN OMELETTE

Classic Egyptian Omelette image

A quick & easy recipe for an Egyptian style omlette - great for breakfast or with a fresh salad for a light lunch.

Provided by Um Safia

Categories Breakfast

Time 15m

Yield 1 omlette, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large onion
3 tablespoons butter
2 garlic cloves
salt and pepper
8 eggs
6 tomatoes
3 tablespoons crumbled feta cheese

Steps:

Skin and slice the tomatoes.
Finely chop the onion and lightly fry in the butter in a large frying pan.
Crush the garlic and add to the onion. When lightly browned, add the tomatoes and salt and pepper. Cook gently, turning several times, until tomatoes are soft.
Beat the eggs lightly, add cheese and pour into the frying pan. Cook over low heat, periodically loosening egg from sides of pan, until set on one side.
Turn and cook on reverse side.

EGGAH BI FERAKH WA RISHTA

Eggah bi Ferakh wa Rishta image

Cardamom gives a delicate Arab touch to this substantial Egyptian omelet which can be served as a main dish.

Yield serves 6

Number Of Ingredients 9

Ingredients

2 quarts chicken stock (see page 143) (or you may use 2 bouillon cubes)
Salt
12 ounces dry tagliatelle, broken with your hands into small pieces
4 eggs, lightly beaten
12 ounces cooked and boned chicken, cut into small pieces
1 teaspoon cardamom seeds or powder
Salt and pepper
2 tablespoons butter or oil
2 tablespoons chopped flat-leaf parsley

Steps:

Bring the chicken stock to the boil, adding a little salt. Put in the noodles or tagliatelle and cook until only just tender, then drain.
Beat the eggs in a large bowl. Add the chicken, noodles, and cardamom seeds or powder. Season with salt and pepper, and mix well.
Heat the butter or oil in a large, preferably nonstick skillet. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny. Dry and brown the top under a hot broiler. Turn out onto a serving dish, and serve garnished with chopped parsley.
Alternatively, you can bake the dish in a preheated 350°F oven for about 30-45 minutes, or until firm and lightly browned on top.

Tips:

For a fluffy omelet, use a large skillet or pan and cook over medium heat.
Don't overbeat the eggs. Overbeating can make the omelet tough.
Add your fillings to the eggs before cooking. This will help them to distribute evenly throughout the omelet.
Cook the omelet until it is set but still slightly runny in the center. An overcooked omelet will be tough and dry.
Serve the omelet immediately with your favorite toppings.

Conclusion:

The Egyptian omelet, also known as Eggah, is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its simple ingredients and endless variations, it's a perfect meal for any occasion. So next time you're looking for a quick and easy meal, give the Egyptian omelet a try. You won't be disappointed!