Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
Eggah is an Egyptian frittata-like omelet. This one is hearty with shredded potato and ground beef, while a trio of spices infuses the eggah with warm fragrance and flavor. To create layered herbal notes, we cook some of the dill and only the scallion whites into the eggs; the rest of the dill and the scallion greens are sprinkled on the finished dish to add vibrant color as well freshness. Serve the omelet warm or at room temperature, with a light salad or a grain side to round out the meal. You will need an oven-safe 12-inch nonstick skillet for this recipe.
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT