Ejjeh Fresh Herb Lebanese Omelette

🧂 Ingredients

• 12 Eggs
• 1/3 cup Heavy Cream
• 3 Scallions

  minced
• 1/4 cup Flat Leaf Parsley

  minced
• 1/4 cup Chives

  minced
• 1/4 cup Mint

  minced
• 1 tsp Salt
• 1 tsp Ground White Pepper
• 3 tbsp All Purpose Flour
• 3 tbsp Butter
• 3 tbsp Olive Oil

Instructions

• 1 Crack the eggs into a large mixing bowl. Vigorously whisk the eggs then add the
  cream and whisk until combined.
• 2 Fold in the scallions and the herbs and season with salt. Add the flour and
  whisk until completely dissolved.
• 3 Meanwhile, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium
  low heat in a small saute pan or cast iron skillet. Once the butter and oil
  start to foam slightly, ladle 1/2 cup of the egg mixture into the centre of the
  pan. Lift the pan handle and gently swirl the pan in a circular motion so the
  egg mixture coats the bottom of the pan. Allow the mixture to set for 10
  seconds, then gently run a silicone spatula around the side walls of the pan,
  slightly lifting the omelet's edges so they do not stick. When the omelet turns
  light golden brown, 2-3 minutes, flip over. Cook for an additional 2-3 minutes,
  then transfer to a baking sheet and cover with aluminum foil. Continue to make
  omelets with the remaining egg mixture.
• 4 Serve Ejjeh warm with a dollop of yogurt and red pepper jelly.

Nutrition Info