The Lebanese Heritage Cookbook by Louise Stelma

Author:Louise Stelma
Language: eng
Format: azw, epub
ISBN: 9781468551259
Publisher: AuthorHouse
Published: 2012-02-14T16:00:00+00:00

Serves 3.

OMELET WITH TARATOOR SAUCE

(iggie)

Taratoor (page 111)

4 Eggs

Pinch of salt and pepper

1 Tablespoon butter

¼ Cup finely chopped parsley

¼ Cup chopped green bell pepper

2 Green onions, finely chopped

1. Prepare Taratoor and set aside

2. Beat the eggs lightly with fork and add salt and pepper.

3. Heat butter in omelet pan until bubbly. Add eggs and

stir with tines of fork continuously in small circular movements, holding fork flat. Eggs should cover the surface of the pan as the omelet cooks and top of omelet should be slightly soft.

4. When omelet is set, add one-half of parsley, bell pepper, and green onions in the center of the omelet. Raise one edge of omelet to fold over the vegetables. Omelet should be slightly brown.

5. Transfer immediately to serving platter and cover with remaining vegetables. Pour taratoor sauce over omelet.

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