Breakfasts Of The World- Palestinian Omelet

Today's post is a recipe for the "Breakfast Of The World Challenge" hosted by Very Good Recipes. I am going to be one of the judges for this challenge, so my recipe is not going to be judged but I thought of sharing it with my readers and visitors. Thank you Stéphane for choosing me to be one of the judges for this month. For all of my readers, here are links to the rest of the judges delicious cooking blogs for the month of January:

• Drina from Eaternal Zest
• Françoise from A French Cook Diary
• Judy from Jude's Juice
• Kiri from Healthy Foodie Travels
• Kym from Free Spirit Eater
• Leslie from Cooking Memoirs
• Marie-Claire from Half a Century of Recipes
• Meta from Cooking with Barry and Meta
• Simona from Briciole

Eggs being easy to prepare and nutritious, are a big part of almost every culture as breakfast food. I selected to share this Palestinian egg omelet recipe that is prepared in most of the Levant. 
This recipe is prepared with different variations by adding different ingredients to it, all depends on the personal taste and ingredients available, but the main ingredient is eggs. The simple spices used with this dish distinguish it as "Palestinian". Beside breakfast, this recipe could be prepared for lunch or dinner, not only because it is easy and quick to prepare, 

but it is filling and delicious. This omelet recipe is served warm or at room temperature with pita bread as part of a spread of other items on the Palestinian breakfast table such as Thyme mix, olive oil, olives, different type of cheeses, sliced tomatoes, cucumbers and any seasonal greens such as arugula, mint or parsley. 
Onions, garlic, parsley and spices are mixed well with eggs and then fried in a pan until fully cooked.

This recipe will serve 2-3 people.

* 6 eggs

* 1/2 a cup finally chopped parsley

* One medium diced onion

* 2 cloves of minced Garlic (optional) 

* Salt, Black Pepper and Allspice

* Oil for frying

Directions:

- With a whisk, mix all ingredients together to form a homogenized mixture.

- take one ladle of the mix and pour into the hot oil. Cook on both sides to get a nice golden color.

- Serve immediately or at room temperature with fresh pita bread and small cut Arabic salad ( tomatoes, cucumber, dry mint, parsley, green onions, all seasoned and dressed with lemon juice and olive oil ). 
Do not miss out on watching the instructional video. Enjoy!

Breakfasts of the World Challenge

on Very Good Recipes