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Green Herb Omelet – Cilantro Ijeh
Pastries

Green Herb Omelet – Cilantro Ijeh

A Jerusalem green omelet with plenty of cilantro, parsley and green onion. A classic breakfast that feels like a visit to grandma's.

⏱ 22 min🍽 8 servings 🌍 Middle Eastern👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Beat the eggs with the parsley, cilantro, green onion, garlic, cumin, turmeric, salt and black pepper.
  2. 2
    Heat the oil in a skillet.
    ⚙ Pan-fryingStoveFrying pan
  3. 3
    Pour the eggs into the pan.
    Stove
  4. 4
    Lower the heat and cook 8–10 minutes, covered, until the bottom sets.
    StoveFrying pan
    💡Low heat and an ovenproof pan: the eggs set slowly and don't burn on the bottom before the top is done.
  5. 5
    Flip with the help of a large plate and return to the pan for 2–4 minutes more.
    Stove
    💡Flip with confidence: set a large plate over the pan, flip in one motion and slide it back in.
  6. 6
    Cut into slices and serve.
    Knife
89calories
5 gprotein
1 gcarbs
7 gfat
● protein 23%● carbs 5%● fat 72%

Per serving (51 g), of 8 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

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