A North African omelet infused with chermoula, a sauce of herbs and spices. Simple, quick, and authentic.
Ingredients
- 4 pieces eggs
- 1 piece yellow onion
- 2 cloves garlic
- 1 bunch fresh cilantro
- 1 bunch fresh flat-leaf parsley
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 pinch cayenne pepper (optional)
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- to taste fine salt
- to taste ground black pepper
Method
- Prepare the chermoula according to the prepared component recipe (see above).
- Peel and finely slice the onion.
- Heat 1 tbsp olive oil in a nonstick skillet over medium heat.
- Sauté the sliced onion until translucent and lightly golden (about 3 minutes).
- Meanwhile, crack the eggs into a bowl and beat them with a fork with a pinch of salt and pepper.
- Stir the chermoula into the beaten eggs and mix gently.
- Pour the egg-and-chermoula mixture over the onion in the hot skillet.
- Cook without stirring until the underside is set (about 3 minutes). Lower the heat if needed.
- Using a spatula, fold the omelet in half or into thirds, according to your preference.
- Cook for another 1 minute so the inside is just set but still tender.
- Slide the omelet onto a plate and scatter with a few reserved fresh cilantro leaves.
- Serve immediately with crusty bread.
Nutrition
Per serving
- Energy
- 374.7 kcal
- Protein
- 13.94 g
- Carbohydrate
- 5.88 g
- Fat
- 33.38 g
- Fibre
- 1.75 g
- Calcium
- 37.98 mg
- Iron
- 2.46 mg
- Magnesium
- 18.1 mg