Menemen

Menemen

Vegetable omelette

By
From
The Complete Middle Eastern Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 green capsicum
1 red capsicum
1 large onion
60g butter
or 60ml oil
250g tomatoes, chopped and peeled
salt and freshly ground black pepper, to season
6 eggs
75g feta cheese, crumbled
3 tablespoons flat-leaf parsley, chopped

Method

  1. Halve the capsicums and remove the stem, seeds and white membrane. Cut the flesh into short strips.
  2. Cut the onion in half from top to bottom, then slice each half into semi-circles.
  3. Heat the butter or oil in a large frying pan and gently fry the capsicum and onion until the onion is translucent, stirring often.
  4. Stir in the tomatoes, season with salt and pepper and bring to the boil. Simmer gently for a few minutes, until the vegetables are soft.
  5. Beat the eggs lightly, then pour into the pan. Gently stir into the vegetable mixture until creamy.
  6. Combine the cheese with 2 tablespoons of the parsley, add to the eggs and fold in gently.
  7. Serve immediately, sprinkled with the remaining parsley.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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