Herb Omelet (havitat yehrek)
this is a delicious omelet that is satiating yet light, we eat it for a healthy breakfast or dinner, goes excelent with cottage cheese, sour cream, israeli white cheese (gvinah levana), salty cheeses (feta, bulgarian ect..) and of course a salad. make this with fresh herbs, better to leave out an herb and use only fresh than to subsitute with dry.
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 3 Eggs
- Salt and pepper
- 1 tsp sugar
- handful chopped parsley
- handful chopped cilantro
- hanful chopped dill
- 6 large basil leaves chopped.
- drizzle of oil and splash of water
- large onion
- green oinions
Preparation
Preparation
1 chop your oinion and green onion and saute on med heat with the drizzle of oil
2 chop all of the herbs together
3 crack eggs in a bowl (i use a pyrex liter measuring cup)
4 scramble eggs really really well with a splash of water , sugar and salt and pepper
5 stir in the herbs to the eggs, it will be very thick
6 once onion is clearish or slightly before add eggs to pand do a quick stir to incorporate the oinions and let cook till golden brown then flip for another min or 2.
7 enjoy!
Special instructions
this is a delicious omelet that is satiating yet light, we eat it for a healthy breakfast or dinner, goes excelent with cottage cheese, sour cream, israeli white cheese (gvinah levana), salty cheeses (feta, bulgarian ect..) and of course a salad. make this with fresh herbs, better to leave out an herb and use only fresh than to subsitute with dry.
Source:
my kitchen
