Recipe courtesy of Maram & In’aam, Bateekh w Jebneh
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Loaded Vegetable Omelette by Bateekh w Jebneh
Instructions
Begin by chopping and slicing all the required vegetables. The vegetable pieces need to be very small to allow for cooking all at once and to ensure a beautiful texture within the omelette. Not to mention, each bite will contain a little bit of everything, which is perfect!
Skip steps 2-4 if you do not want to garnish your omelette with roasted sweet potato cubes
Chop the sweet potato into small cubes and place on a baking tray lined with parchment paper
Drizzle the sweet potato cubes with 2 teaspoons of extra virgin olive oil
Roast in the oven at 375º Fahrenheit till soft and caramelized
Drop all the vegetables into a large skillet with the olive oil and place on low to medium heat
Stir the vegetables occasionally. They will need to cook until completely wilted and caramelized.
Meanwhile, in a bowl, crack the eggs and season with salt and pepper to your liking
Whisk the eggs in the bowl till smooth
Once the vegetables have fully cooked and their water has been released and has evaporated, pour the whisked eggs over them in such a way that the eggs cover all of the vegetables
Allow to cook until golden brown on one side
Grab a plate that is slightly bigger than the surface of the skillet
Using the plate, carefully and cautiously, flip the Omelette onto the plate so that once the skillet is removed, the cooked side of the omelette is facing upwards in the plate
Carefully slide the omelette from the plate back into the skillet so that it make cook for another few min on the other side till golden brown
Serve alongside toast or pita bread, and garnish with fresh scallions and sweet potato cubes
