Ijjit qarnabit (cauliflower omelet)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 1 | cup | Milk |
| ⅛ | teaspoon | Cinnamon |
| Salt and pepper; to taste | ||
| 2 | cups | Finely grated cauliflower |
| ⅓ | cup | Dried onion; finely chopped |
| 3 | Green onions; with stems | |
| ½ | cup | Parsley |
| ⅓ | cup | Margarine |
Directions
Beat eggs and milk thoroughly. Add seasonings, chopped onions, cauliflower and parsley. Mix well. Melt margarine in 7" or 8" square pan in oven -- omelet should be about 11/2" thick. Pour mixture in hot pan and bake at 350" for about 15-20 minutes or until it is firm. Cut in squares. Serves 4-6.
Per serving: 292 Calories; 22g Fat (65% calories from fat); 11g Protein; 15g Carbohydrate; 189mg Cholesterol; 312mg Sodium Recipe by: Lebanese Cuisine, Madelain Farah Posted to MC-Recipe Digest by shade <liveoak@...> on Feb 25, 1998