Moroccan omelette

Moroccan omelette

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
10 eggs
1/2 cup peas
1/2 cup potato, grated
1/2 cup carrot, grated
1 teaspoon dry yeast
lemon wedges, to serve

Method

  1. Preheat the oven to 220°C. Place an oiled 20 x 10 cm loaf tin in the oven to heat.
  2. Beat the eggs in a large bowl, then mix in the peas, potato, carrot and yeast. Season with sea salt and freshly ground black pepper.
  3. Reduce the oven temperature to 190°C, pour the egg mixture into the scalding cake tin and bake for 20–30 minutes.
  4. Add chopped chicken or leftover meatballs if you wish. Allow the omelette to cool, then serve with lemon wedges.
Tags:
Jewish
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