Oven-Baked Omelet (Lebanese)

• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon allspice
• 1/4 teaspoon black pepper
• 1/2 bunch parsley leaves, finely chopped
• 1 zucchini, grated
• 1/4 green bell pepper, finely chopped
• 6 eggs
• 1/2 teaspoon red-wine or grape vinegar
• 1/4 cup water
• 4 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon nonfat dry milk
• Vegetable oil
• 4 tablespoons dried bread crumbs
• 4 tablespoons mozzarella cheese, grated

METHOD

Mix salt, allspice, and black pepper.  rub onion in spices, coating thoroughly.  Add vegetables and parsley and mix again.

In a separate bowl, mix eggs with vinegar and water.  Add flour, baking powder, and dry milk.  Mix well.  Pour over vegetables and mix again.

Grease a 13x9-inch baking dish with oil.  Sprinkle dried bread crumbs on pan.  Pour egg mixture in and sprinkle cheese on top.  Bake in a preheated oven (475) for 20 minutes or until top is golden brown.

Serve hot with Fattoush or Tabbouleh.

Serves: 4

TIP: You can replace 1/4 cup water and 1 tablespoon nonfat dry milk with 1`/4 cup fresh skim milk.

back to chef and cookbook recipes

more breakfast recipes

Reprinted with permission from ©Monique Bassila Zaarour, The Lebanese Kitchen: Quick and Healthy Recipes, published by Interlink Publishing Group click for book review

this recipe from www.inmamaskithchen.com

 

top of page