Carrot And Parsley Omelet

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Carrot And Parsley Omelet

Description

This Tunisia omelet is spicy. This is an example of a mahkouda, which contains eggs within eggs. Country: Tunisia - ZWT9 From: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine, By Martha Rose Shulman

Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min

Ingredients

Serves : 6
  • 1 carrot


  • 1 caraway seed


  • 1 harissa


  • 4 garlic cloves


  • 1⁄2 salt


  • pepper


  • 8 eggs


  • 2 eggs, hard cooked and finely chopped


  • 1⁄4 fresh flat-leaf parsley


  • 1 extra virgin olive oil

Directions

  • Preheat oven to broil.
  • Steam or cook carrots in boiling salt water until tender. About 20 minutes to get carrots tender.
  • Mash with fork or using a food processor, coarsely puree. Stir in ground caraway seeds, harissa, garlic, add salt and pepper to taste. Mix well.
  • In a medium bowl beat fresh eggs with a 1/2 teaspoon salt. Stir in carrot mixture, hard cooked eggs and parsley.
  • Over medium heat, heat olive oil in a 10 inch oven proof non-stick skillet. Drop a bit of egg mixture in to skillet, if it sizzles, pan is hot enough to add egg mixture. Let cook 4 to 5 minutes, until it has set on the bottom and starts setting on top of the egg mixture.
  • Put in broil and broil for 3 to 4 minutes. It should be lightly brown and fluffy.
  • May slide onto platter and serve or serve from skillet.
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MomLuvs6

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