This simple-to-do omelette is a power house of protein and flavor, and could very well be one of the things men are made of. Omelettes (probably thanks to Dexter's omelette au fromage) have a reputation of being French, and the French most certainly have delightful omelettes. But if you dig a little beyond stereotyping, you just might find that almost all existing and past cultures have their own versions of omelettes (many dating before the famous French omelette).
Italian frittata, Spanish tortilla, Arab makhlama or 'aja (مخلمة او عجة), and Chinese foo yung are just a few examples.
This dish was buried in the forgotten memories of my childhood, and it was my dear brother-in-law who brought it back to my attention. I highly recommend getting your own brother-in-law to expand your cooking repertoire.
1/4 cup milk
125g minced meat
1 Tbsp minced parsley
salt, pepper, hotsauce
In a bowl, lightly whisk together the eggs and milk; set aside.
In a non-stick pan, over medium heat, saute the meat until browned.
Season, to taste, with the salt, pepper, and hotsauce.
Stir in the chopped parsley.
Decrease the heat to medium-low, and distribute the meat mixture evenly over the base of the pan.
Carefully pour the egg mixture over the meat, swirling if necessary to cover the entire pan bottom.
Cover the pan and let the omelette cook for about 8 minutes.
If the top still has not set (still wiggly), you can place it under a hot grill (broiler) for a minute or two to set it.
Serve hot, with bread of choice.
صحة و عافية