Eggah
Egyptian Omelette
A hearty and flavorful Egyptian omelette, similar to a frittata, packed with vegetables and aromatic spices. Perfect for breakfast, lunch, or a light dinner.
🧂 Ingredients
- 8 Large Eggs(Room temperature is best for fluffier results.)
- 300 g Zucchini(About 2 medium zucchini. Can substitute with other vegetables like bell peppers, spinach, or mushrooms.)
- 1 Yellow Onion(Medium-sized, finely chopped.)
- 1/4 cup Fresh Parsley(Finely chopped.)
- 1 teaspoon Ground Cumin(A key Egyptian spice for this dish.)
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Salt(Or to taste.)
- 1/4 teaspoon Black Pepper(Freshly ground, or to taste.)
- 2-3 tablespoons Olive Oil or Vegetable Oil(For sautéing and cooking the eggah.)
👨🍳 Instructions
- 1
Prepare the vegetables: Wash and finely chop the zucchini (no need to peel if young). Finely chop the onion and parsley.
⏱️ 5 minutes - 2
Sauté the aromatics and vegetables: Heat 1-2 tablespoons of oil in a non-stick skillet (about 20-24 cm or 8-10 inches in diameter) over medium heat (180°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the chopped zucchini and cook, stirring occasionally, until tender and lightly browned, about 8-10 minutes. The zucchini should release its moisture and start to soften.
⏱️ 15 minutes - 3
Prepare the egg mixture: While the vegetables are cooking, crack the eggs into a large bowl. Add the chopped parsley, ground cumin, ground coriander, salt, and black pepper. Whisk vigorously until the yolks and whites are well combined and slightly frothy. Ensure all spices are evenly distributed.
⏱️ 5 minutes - 4
Combine and cook: Once the vegetables are tender, drain off any excess liquid from the skillet. Add the sautéed vegetables to the beaten egg mixture and stir gently to combine. Ensure the vegetables are evenly distributed throughout the egg mixture.
⏱️ 2 minutes - 5
Cook the eggah: Wipe the skillet clean if necessary, or use a separate non-stick skillet. Add the remaining 1 tablespoon of oil and heat over medium-low heat (160°C / 320°F). Pour the egg and vegetable mixture into the hot skillet, spreading it evenly. Cover the skillet with a lid or foil.
⏱️ 15-20 minutes - 6
Check for doneness and flip: Cook until the edges are set and the center is almost firm. You can gently lift an edge with a spatula to check the underside; it should be golden brown. To flip, slide the eggah onto a large plate or flat lid, then carefully invert the skillet over the plate and flip it back into the skillet to cook the other side. Cook for another 5-10 minutes until golden brown and fully cooked through.
⏱️ 5-10 minutes - 7
Serve: Slide the cooked eggah onto a serving platter. Let it rest for a few minutes before cutting into wedges. Serve hot, warm, or at room temperature.
⏱️ 5 minutes
💡 Pro Tips
- ✓The eggah should be thick, similar to a frittata. Ensure your skillet is not too large.
- ✓Cut into wedges for easy serving.
- ✓Delicious served hot, warm, or at room temperature.
- ✓For an even easier flip, you can finish cooking the eggah under a broiler for a few minutes (watch carefully to prevent burning).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked ground meat (lamb or beef) along with the sautéed vegetables.
- Incorporate other vegetables like finely chopped bell peppers, spinach (wilted and squeezed dry), or mushrooms.
- Add a pinch of chili flakes for a touch of heat.