Eggah is a thick, sliceable baked omelet from Cairo. It is made by mixing grated vegetables with eggs and baking the mixture until puffed in an air fryer. Sliced and served cold, it is also suitable for a lunchbox.
Squeeze the liquid from the grated zucchini thoroughly by hand. Combine it in a bowl with the carrot and scallions.
Beat the eggs with the salt, black pepper, and dill. Add the prepared vegetables and the Kashar cheese, then mix.
Set the air fryer to 170°C / 340°F. Pour the mixture into a greased mold and place it in the basket. Cook for 25 minutes, until puffed and golden. If you do not have an air fryer, bake for the same amount of time in an oven preheated to 170°C / 340°F.
Let the cooked omelet rest for 10 minutes before removing it from the mold. Slice and serve.
Squeeze the zucchini thoroughly by hand to remove its liquid; otherwise, the center of the omelet may remain wet. Allergen: Contains egg and milk and dairy products.
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