French Omelet
A classic Parsi-style French omelet featuring fluffy beaten eggs mixed with finely chopped onions, fresh parsley, and a touch of milk for creaminess. Fried in ghee until golden brown and folded, this savory breakfast dish offers a rich, buttery flavor with a crisp exterior and tender interior. Perfect for a hearty breakfast or light lunch served with crusty bread or rotli.
Ingredients
- 4 tablespoons Ghee (Quantity estimated for frying. Original text implies a generous amount (approx. 1/4 seer).)
- 4 whole Eggs
- 1 small Onion (Finely chopped)
- 1 teaspoon Milk
- 1 tablespoon Fresh parsley (Finely chopped. Original specifies a heaping spoonful.)
- 1 teaspoon Black pepper (Ground. Original specifies a flat spoonful.)
- 1 teaspoon Salt (Original specifies a flat spoonful. Adjust to taste.)
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Instructions
- 1Peel the onion and chop it very finely. Finely chop the parsley.
- 2Break the eggs into a bowl and beat them thoroughly using a dining fork. Add the chopped onion, milk, parsley, salt, and pepper. Mix everything together until well combined.
- 3Heat the ghee in a frying pan over medium heat until hot. Pour the egg mixture into the pan, spreading it evenly in a round shape. Allow it to fry slightly, then loosen the edges with a spatula. When the bottom is properly browned and golden, fold the omelet in half (double), remove from the pan, and drain any excess ghee before serving.
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