Omelette with mint and parsley
This post is part of my Palestinian cooking series (which includes regional cuisines) following my trip to Nazareth.
It seems that every cuisine has a version of the omelette. There’s the French omelette– mildly-cooked and heavily-buttered, with a special technique used to transfer from skillet to plate. The Japanese omelette– seasoned with soy sauce and rice wine (mirin) and rolled along a square skillet. The Indian omelette– cooked on both sides with onions, chili, turmeric, and coriander. Then there’s the Spanish omelette, Thai oyster omelette, Italian frittata, Western omelette… the list goes on.
While visiting family in Nazareth, our delicious breakfast spread included an omelette distinctly-flavoured with fresh herbs– mint and parsley. This omelette, also known as a ‘Lebanese omelette’ or ejjeh in Arabic, has a number of different preparations, depending on the region and household. We experienced this style of omelette as closely resembling an Indian omelette– made thin, well-cooked on both sides, and a little crispy on the edges.
The standout ingredients–mint and parsley–bring a certain freshness and cool minty taste. Mint and parsley are complementary herbs and this combination can be found across Middle Eastern cuisines. Mint is also a common ingredient for salads, lamb dishes, cold drinks, and black tea.
The following recipe is adapted slightly from The Palestinian Table by Reem Kassis, a great resource for home cooks interested in Palestinian cuisine, with recipes closely resembling the food we ate in Nazareth. I enjoy the simplicity of ingredients and prominence of fresh herbs in this recipe. Other variations may include additional ingredients like zucchini, onion, tomato, spinach, artichoke or leeks.
Omelette with mint and parsley
Yields four thin omelettes
Adapted from The Palestinian Table
4 eggs, whisked
2 scallions (spring onions), finely chopped
¼ cup flat-leaf parsley (~7-8 sprigs), finely chopped
¼ cup fresh mint leaves (~5-6 sprigs), finely chopped
1 small clove garlic, minced
1 green chili, seeded and finely chopped (optional)
¼ tsp ground cumin
½ tsp salt, or to taste
black pepper, to taste
½ Tbsp all-purpose flour
extra virgin olive oil, for frying
Break eggs into a large bowl and whisk well until eggs are frothy. Add scallions, parsley, mint, garlic, chili, cumin, salt and pepper. Whisk thoroughly. Then sprinkle flour and whisk until even.
Heat a skillet (frying pan) on medium-high heat and coat the bottom of the pan with olive oil. When the skillet is hot, scoop the egg mixture with a ladle and slowly add to the pan. Use a spoon to spread the herbs evenly across the omelette. If you’re using a larger skillet, it may take practice (and adjustments to the temperature of the skillet) to make nice, round omelettes.
Fry until the bottom has browned and edges of the omelette begin to curl. Flip and fry for a couple more minutes until the top is browned.
Remove from the skillet onto a plate. Add additional olive oil and fry each omelette individually.