Parsley omelet is a simple, quick and tasty egg dish that we often had for brunch at home in Turkey. It can be consumed for breakfast, lunch or even for a light dinner. When I am busy and need something quick to eat, I resort to this delicious omelet.
It is customary to use butter or vegetable oil for omelets and some other dishes in Turkey, however for health reasons I always choose to cook with olive oil. In Turkish cuisine, we have a whole new group of dishes called ‘Zeytinyağlılar’ meaning ‘Dishes with Olive Oil’ which are always made with olive oil and always without meat which are usually eaten at room temperature. The hot dishes can be made with olive oil, vegetable oil or butter. For example, rice pilaf and omelets are typically made with butter or vegetable oil.
You may notice that for almost every recipe published in my blog I have used olive oil (extra virgin). Butter is only used for baking purposes in my kitchen and I think that is more than plenty of butter for our bodies. If the butter in stores was natural and completely made from milk, I would not hesitate using it more often. One of those days I will try to make my own butter because I know how delicious natural butter can taste. If you insist on using commercially produced butter, you can substitute the butter for olive oil in my recipes.
Now comes the omelet recipe.
2 tbsp chopped fresh parsley
2 tsp olive oil (or butter)
¼ tsp paprika
¼ tsp ground black pepper
Pinch of salt
In a small bowl add the eggs, parsley, black pepper, paprika and salt. Mix until the eggs are integrated with the parsley.
Heat oil on medium heat and pour the egg parsley mixture on hot oil. Leave on heat until eggs are cooked. To cook eggs faster, cover the pan for a couple minutes.