Lebanese Egg Omelet
1/2 cup milk
1/8 tsp cinnamon
salt and pepper to taste
1 small onion or 2 med shallots, finely chopped
1/2 cup parsley, finely chopped
2 scallions, finely chopped
1/4 cup chopped green mint
2 tbsp oil (or less)
Add the oil to a 7- or 8-inch square pan and put it in a 400°F oven. Preheat both the oiled pan and the oven.
Beat the eggs and the milk. Using your fingers, mix the cinnamon, salt, and pepper with the onions and add to the egg and milk mixture. Add the onions or shallots, parsley, scallions, and mint. Stir well and then pour into the hot pan and cook in the oven for about 15 minutes.
Cut into squares and serve.
-adapted from Lebanese Cuisine, Madelain Farah