The omelette is one of the delicious Egyptian popular dishes that you rarely find anyone who does not like it, given that it is one of the meals that are saturated and rich in vitamins and the many benefits that the body needs, and it is also considered one of the special foods that can be served to the family at the Ramadan Suhoor table, and therefore reviews “The Seventh Day”. With Chef Rania Kassem, how to make a vegetable and yogurt omelette on the Suhoor table as follows.

How to make a green omelette

the components:

10 eggs.

A cup of chopped parsley.

A cup of chopped green coriander.

A cup of chopped dill.

Salt, black pepper, cumin, coriander to taste.

4 large onions.

copious oil.

omelette

How to make a green omelette

How to prepare

In a deep bowl, mix the coriander, parsley and dill, then add the cumin and stir well.

Chop the onions into small pieces, then put them in a deep pot with plenty of oil and stir well.

Continue to sauté the onion until it wilts, add the vegetables while continuing to stir.

In the oven mold, add the mixture of vegetables and onions.

Prepare the eggs and test each egg separately to ensure that it is safe to eat.

Beat eggs well, add salt, black pepper and cumin.

Pour the eggs into the oven mold on the mixture of vegetables and onions.

The mold enters a hot oven at a temperature of 200 degrees.

After 10 minutes, when the mixture begins to hold together, the mold is removed from the oven, and the oil is drained from it.

After filtering the oil, the mold is returned to the oven, and left until it turns golden.

The omelette is removed from the oven, left to cool, then cut into cubes, and served with yogurt.

The way the omelette works