Eggah bi Bassal

• 1 large onion, coarsely chopped
• 3 tablespoons vegetable or extra-virgin olive oil
• 4 eggs, lightly beaten
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped mint
• Salt and pepper

1. Fry the onion in 2 tablespoons of the oil until soft and golden.
2. Mix with the eggs and the other ingredients.
3. Heat the remaining oil in a preferably nonstick frying pan.
4. Pour in the egg mixture and cook over medium heat.
5. As soon as the bottom sets, put under the broiler and cook the other side until the top is firm and lightly browned.
6. Serve hot or cold.
7. You can do tiny omelets like little pancakes to serve as finger food.
8. Make a larger quantity and pour by the tablespoon, in batches, into the frying pan, turning over to brown the other side.

onion, vegetable, eggs, flatleaf, cilantro, mint, salt

Taken from www.epicurious.com/recipes/food/views/eggah-bi-bassal-373309 (may not work)