Lebanese · PANTRYHOP RECIPE
Lebanese Omelette with Tomatoes and Parsley
20 minutes · 2 servings · omnivore
A simple Lebanese-style egg dish using the flavors commonly served at breakfast.
Ingredients
Check you have the quantities below.
- 4 large eggs
- 1 medium tomato, diced
- 2 tbsp parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Let’s make it
- Beat eggs with salt and pepper.
- Heat oil in a skillet over medium heat and cook tomato for 2 minutes.
- Pour in eggs and sprinkle with parsley.
- Stir gently until fully set and cooked through, about 4-5 minutes.
- Serve immediately with bread or salad.
Cut into small squares for easy handheld bites.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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