Eggah is a nourishing Lebanese omelette made by mixing eggs with plenty of fresh herbs and cooking them in the airfryer until firm enough to slice like a cake. Draining the herbs of their liquid beforehand lets the mixture cook evenly in the airfryer. It can be frozen in slices and reheated whenever needed.
Chop the parsley, dill and spring onion, then squeeze out the excess liquid in a cloth.
Whisk the eggs with the flour and salt, then stir in the herbs.
Pour the mixture into an airfryer-safe tin greased with the olive oil and cook for 18 minutes until firm and golden on top.
Turn the eggah out of the tin, rest for 5 minutes, then slice and serve.
After chopping the herbs, squeeze out the excess liquid in a cloth; wet herbs leave the centre of the omelette undercooked. Allergens: contains egg.
Adding a handful of walnuts to the mixture gives it the crunchy texture typical of Lebanese home kitchens.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.