Ingredients
Serves 6
- 12 eggs
- 1/2 cup plain flour
- 1 teaspoon baking powder, see note
- 1 packed cup of chopped parsley
- 1/2 cup freshly chopped mint
- 3 spring onion, sliced
- 1 small finely chopped red capsicum, optional
- 1 teaspoon Lebanese 7spice
- 1 teaspoon salt
- Pepper to taste
- Vegetable oil for shallow frying
Method
- First crack the eggs into a bowl, add the flour & whisk well. baking powder, salt, pepper & Lebanese 7spice.
- Add the fresh herbs & mix well, it should be a thick lumpy consistency.
If cooking a whole omelette:
- Heat 2 tablespoons of olive oil in a frying pan approximately 25cm in diameter & add approx. 1/2 cup of the mixture, spreading it out to the edges. Cook on medium/high, once it starts to set & crisp up on the edges you can flip, or add lid to cook through.
To make fritters:
Add 2 tablespoons worth per omelette & shallow fry until golden, carefully flip then drain on paper towels.
To bake:
- Preheat oven to 180c. Simply grease your tray or brownie tin with 1/4 olive oil, pour mixture in & bake until cooked through, approximately 30 minutes.
Note:
- The baking powder creates a fluffy interior & a little puff while maintaining a crispy outside. No baking powder results in a flatter omelette.
- These are delicious In sandwiches or with a side of fresh vegetables & pickles
- Ensure the skillet is hot before adding the egg mixture. Adding cold eggs may cause them to burn on the outside while remaining undercooked in the center.
