Eggah – Egyptian Herb Omelette with Spring Onions

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   In a bowl, vigorously whisk 3 whole eggs and 2 egg whites with 0.5 tsp cumin, 0.5 tsp salt and a little pepper.

2. 2

   Finely chop 1 bunch parsley and 1/2 bunch coriander, slice 3 spring onions into thin rings and stir everything into the egg mixture.

3. 3

   Heat 1 tbsp olive oil in a non-stick frying pan, pour in the mixture and leave to set, covered, over a low heat for 6 minutes.

   6:00
4. 4

   Carefully turn the omelette over and cook for another 4 minutes until golden and cooked through, then cut into pieces and serve.

   4:00