Aleppine Omelet

Ingredients

• a bunch a bunch of parsley
• finely chopped finely chopped onion
• garlic
• eggs
• salt
• white pepper
• about 1/4 teaspoon a little dried coriander
• dried pepper
• 1/4 of the amount olive oil
• 3/4 of the amount vegetable oil
• if available green onion
• mentioned as an alternative to white pepper black pepper
• 1 loaf bread
• on the bread and when serving chili sauce
• for serving yogurt
• 1 leaf for serving mint leaves

Instructions

1. Prepare the parsley in a bowl or on the work surface; wash it, then dry it thoroughly before chopping.
2. Finely chop the parsley by hand or using a suitable tool.
3. Finely chop the onion with a knife in a bowl or on a cutting board.
4. Finely chop or crush the garlic in a small bowl.
5. Add green onion if available, and finely chop it on a cutting board.
6. Place the parsley, onion, garlic, and green onion in the mixing bowl.
7. Add the eggs to the mixing bowl.
8. Season the mixture in the mixing bowl with salt, white pepper, a little dried coriander, and dried pepper.
9. Add the olive oil and vegetable oil to the pan over suitable heat, using approximately 1/4 olive oil and 3/4 vegetable oil.
10. Quickly stir the omelet mixture in the mixing bowl until combined.
11. Pour the omelet mixture into the hot pan.
12. Cook the omelet in the pan until set and cooked through.
13. Flip the omelet in the pan if necessary, until cooked on both sides.
14. Prepare a loaf of bread on the serving plate, then add a little chili sauce to it.
15. Transfer the omelet from the pan onto the bread when serving.
16. Serve the omelet with yogurt and mint leaves on the serving plate.
17. Place a mint leaf on top when serving, if desired.