Eggah bi Gebna
This simple herby omelet is particularly delicious. Use a good-quality feta cheese, or try another cheese. It can serve as a main dish or an appetizer.
Recipe information
Yield
serves 6
Ingredients
6 ounces feta cheese, mashed with a fork
8 eggs, lightly beaten
6 scallions, finely sliced
4 or 5 sprigs of mint, finely chopped
1 cup chopped flat-leaf parsley
Pepper
3 tablespoons extra-virgin olive oil
Preparation
Step 1
Lightly beat together all the ingredients except the oil in a bowl.
Step 2
Heat 2 tablespoons of the oil in a large nonstick skillet. When it begins to sizzle, pour in the egg mixture. Cook over low heat for about 10 minutes, or until the bottom sets.
Step 3
Dribble the remaining oil over the top of the omelet and cook under the broiler for a few minutes, until lightly browned. Serve hot or cold, cut in wedges like a cake.
