Tunisian Omelet Food

TUNISIAN OMELET

Steps:

• oil in skillet.
• heat up add.
• peppers and onion and sausage.
• saute.
• add garlic.
• and spices.
• remove from pan.
• beat eggs.
• pour into pan.
• add filling on half side flip onto plate.

TUNISIAN EGGPLANT OMELET

Steps:

• Preheat oven to 450 degrees.
• Slice eggplant lengthwise. Score down the middle of the eggplant without cutting through the skin.
• Line a baking sheet with foil and rub olive oil on it. Place eggplant on it, cut side down.
• Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
• Turn the oven down to 350 degrees.
• Peel and dice the eggplant when cooled. If the charred edges are bitter cut off and discard.
• In a non-stick skillet heat 1 tablespoon of olive oil over medium heat. Add onion and red bell pepper. Cook for 5 to 10 minutes, until vegetables are tender, stirring often. Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring. Remove from heat.
• In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa. Stir in eggplant filling and cheese.
• Oil a 2-quart earthenware baking dish. Pour in egg mixture and bake 30 minutes, until golden and set.
• Cool for 10 minutes or longer. Serve hot or at room temperature. Cut in to squares or wedges.

TUNA CHEESE OMELET

Steps:

• In a large skillet, saute the mushrooms, olives, onion and garlic in butter. In a bowl, lightly beat the eggs and milk; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are nearly set, sprinkle with tuna, seasonings and cheese. Remove from the heat; let stand for 1-2 minutes or until cheese is melted. Cut into wedges.