Tunisian Omelet Recipes

Steps:

• oil in skillet.
• heat up add.
• peppers and onion and sausage.
• saute.
• add garlic.
• and spices.
• remove from pan.
• beat eggs.
• pour into pan.
• add filling on half side flip onto plate.

Steps:

• In a large skillet, saute the mushrooms, olives, onion and garlic in butter. In a bowl, lightly beat the eggs and milk; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are nearly set, sprinkle with tuna, seasonings and cheese. Remove from the heat; let stand for 1-2 minutes or until cheese is melted. Cut into wedges.

Steps:

• Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.
• To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.
• To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.
• To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.

Steps:

• Preheat oven to 450 degrees.
• Slice eggplant lengthwise. Score down the middle of the eggplant without cutting through the skin.
• Line a baking sheet with foil and rub olive oil on it. Place eggplant on it, cut side down.
• Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
• Turn the oven down to 350 degrees.
• Peel and dice the eggplant when cooled. If the charred edges are bitter cut off and discard.
• In a non-stick skillet heat 1 tablespoon of olive oil over medium heat. Add onion and red bell pepper. Cook for 5 to 10 minutes, until vegetables are tender, stirring often. Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring. Remove from heat.
• In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa. Stir in eggplant filling and cheese.
• Oil a 2-quart earthenware baking dish. Pour in egg mixture and bake 30 minutes, until golden and set.
• Cool for 10 minutes or longer. Serve hot or at room temperature. Cut in to squares or wedges.