Lebanese Omelette Recipe
Baked Omelet of Egg, Yukon Potato, Kale, Green Onion, & Herbs with Marinated Green Olive Israeli Salad & Green Tahina (V) (GF)
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Ingredients
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Omelette
Method
Preparation
- 1
Prepare the Potatoes
Preheat your oven to 375°F (190°C). In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced Yukon Gold potatoes and cook until tender, about 10 minutes. Season with salt and pepper. Remove from heat and set aside.
- 2
Make the Omelette Mixture
In a large bowl, whisk together the eggs, kale, green onion, parsley, mint, remaining olive oil, salt, and pepper until well combined.
- 3
- 4
Bake the Omelette
Pour the omelette mixture into a greased baking dish. Bake in the preheated oven for 25-30 minutes or until the eggs are set and the top is lightly golden.
- 5
Prepare the Israeli Salad
In a mixing bowl, combine the diced cucumber, tomato, red onion, marinated green olives, lemon juice, salt, and pepper. Mix well and set aside.
- 6
Make the Green Tahini
In a small bowl, whisk together tahini, water, minced garlic, parsley, lemon juice, and salt until smooth. Adjust consistency with more water if needed.
- 7
Serve
Once the omelette is baked, slice and serve it warm alongside the Israeli salad and drizzle with green tahini.