Levantine cuisine · Breakfast & Eggs

Ijjeh bi Qarnabit

Omelet with pre-cooked cauliflower, onions and turmeric, golden and moist straight from the pan.

Ingredients · for 4 servings

• 1 cauliflower (approx. 900 g)
• 6 eggs
• 2 onions
• 1 tsp turmeric
• 1/2 tsp cumin
• 3 tbsp flour
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Break the cauliflower into small florets and cook in salted water for 6–8 min. until tender but still holding shape; drain well.
2. Coarsely crush the florets with a fork — a few pieces may stay whole — and leave uncovered so the steam can escape.
3. Finely dice the onions and sauté in 2 tbsp olive oil for 5–6 min. until translucent, then add the turmeric and cumin and toast for 1 min. until everything turns a deep yellow.
4. Whisk the eggs with the flour, chopped parsley, salt and pepper, and gently fold in the cauliflower and onion mixture.
5. Heat 2 tbsp olive oil in a 26 cm nonstick pan, pour in the mixture, press flat and fry over medium heat for 10–12 min. until the underside is set and golden brown.
6. Flip the ijjeh with the help of a plate, finish frying with the remaining oil for another 6–8 min., and serve warm cut into pieces with lemon wedges.