Today, I did not have enough time to make a lunch that takes a lot of preparation. So I decided to make spinach and rice (my son loves it, tune in for the recipe tomorrow!) and lebanese omelette.  My grand mother told me that during the second World War, people in Lebanon suffered from starvation, especially in the mountains because it was difficult to get many ingredients they needed for cooking. Since most people in the countryside had their own farm, this recipe came to be a main dish at that time.

Today, I like to make the omelette as a side dish with a green salad accompanying it.

It is simple and easy….. And delicious, of course.

Ingredients:

• 3 eggs
• 1/2 cup of chopped parsley
• 1 medium onion chopped finely
• 3 tablespoons of all purpose flour
• 1/2 cup of water
• salt, pepper and a pinch of ground cinnamon

Preparation:

• Mix all the ingredients together very well in a bowl until it becomes like pancake batter, then put the bowl in the fridge for about one hour
• Afterwards, heat about one liter of cooking oil in a large frying pan
• Drop about a half cup of batter into the cooking oil fry on both sides until golden brown
• When done, remove them onto a plate with a large paper napkin to absorb the excess oil

ET VOILA.. C’EST TOUT.