Oriental
Omelette
3ejet Bayd
10 eggs
3 oz chopped red onions
1 bunch parsley, chopped fine
1 tbs. salt - a dash of white pepper
3 1/2 oz. butter
Serves
5 persons
Put chopped onions in a bowl and rub well with salt and
pepper. Break eggs over it and heat well. Add chopped parsley
and heat more. Melt butter in a wide frying pan. Pour egg
mixture over heated butter. Stir lightly with a fork until
it becomes firm., With an egg turner fold to one side then
the other so that omelette is a roll when it comes out of
skillet. Garnish with chopped parsley and serve hot.
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