Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggs
- 4 medium onions
- 150 ml olive oil
- 1 tbsp. fresh mint
- 1 pinch fennel seed
- Salt and pepper to taste
Directions
1) Peel the onions; slice thinly; cook slowly in the oil until lightly golden.
2) Add the fennel and a pinch of salt; cover and let simmer over low heat for 45 minutes, checking occasionally and adding a little water if necessary.
3) In a large bowl, beat the eggs with a pinch of salt; add the onions and the mint.
4) Heat 1 tbsp. oil in a skillet; pour the mixture into the pan and let cook over medium heat without stirring; once the omelette is cooked on one side, turn it over using a large spatula or a plate.
5) Cook on the other side; slide out onto a plate and serve hot.
Category:Algerian Recipes
Category:Algerian Snacks