Egyptian Omelet Eggah Food

EGGAH BI FERAKH WA RISHTA

Steps:

• Bring the chicken stock to the boil, adding a little salt. Put in the noodles or tagliatelle and cook until only just tender, then drain.
• Beat the eggs in a large bowl. Add the chicken, noodles, and cardamom seeds or powder. Season with salt and pepper, and mix well.
• Heat the butter or oil in a large, preferably nonstick skillet. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny. Dry and brown the top under a hot broiler. Turn out onto a serving dish, and serve garnished with chopped parsley.
• Alternatively, you can bake the dish in a preheated 350°F oven for about 30-45 minutes, or until firm and lightly browned on top.

NUTRI-CARROT MUFFINS

Steps:

• Mix the two flours, baking powder and salt.
• Incorporate brown sugar, cinnamon and carrots.
• Beat egg, oil, melasse and milk and add to dry ingredients and mix well.
• Add raisins and walnuts.
• Spray muffin tin with non-stick cooking spray and fill each muffin mold 2/3 full.
• Bake in 350 degree oven for 20- 25 minutes.
• Cool and store in cool place or freeze.