We had a little plumbing crisis last night. J did a couple of loads of laundry, his little girl took a shower and we used bathrooms all within the same hour or so…. Yikes! Our 35-year-old pipes couldn’t handle it.
While waiting for the plumber this morning, I had time to make a leisurely breakfast.
One of the classic breakfasts that is served in Lebanon is a Dill Omelet. Mom made an oven baked version that includes some flour, and was rich with dill and onions.
I bought fresh Dill from Whole Paycheck a couple of days ago… and this morning my son wanted an omelet so I decided to cook it on the stove.
Ruby’s Dill Omelet (Ijjit Shumra)
- 1/4 c. chopped fresh organic Dill
- 1 organic Green Onion, chopped
- 1/4 c. chopped organic White Onion
- 1 medium organic Tomato, chopped
- 1 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 4 organic high omega-3 Eggs
- 1/4 tsp. Allspice
- 1 Tbs. Barley flour or any high fiber Flour
- 1 Tbs. organic grass-fed Butter
Place veggies in a bowl, and sprinkle with the salt and pepper. Mash the spices into the veggies with your finger tips. This allows the spices to be evenly distributed throughout the omelet.
Crack eggs into bowl, and add the allspice and flour. Whip until well mixed.
Melt butter in omelet pan over medium heat, until it sizzles.
Pour eggs into pan, cover and let cook until edges are done.
Carefully lift one half up with spatula, and flip over the other half.
Cover again and let cook for 3 – 4 minutes.
Flip omelet one last time. Cook an additional minute or two, until center is cooked.
Serve with whole grain toast, whole wheat pita bread, or GF millet bread, and sliced veggies of your choice.
Don’t forget your cup of green tea for antioxidant power! (and remember to sprinkle black pepper on top to boost antioxidant benefit.)
! Sahtein! (double health) ♥