Egyptian Omelet - Eggah - cooking recipe

Ingredients

6 eggs
1 tablespoon flour
salt & pepper
1 large onion, diced
5 tablespoons oil (reserve 3 tbsp)
1/2 bunch parsley, chopped semi fine
1 tomatoes, diced
1/2 green bell pepper, diced

Preparation

PRE HEAT OVEN TO BROIL.
IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
SAUTE ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
Serve with salad and pita bread, you've got dinner!
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