V0: described, not machine-verified
Omelet
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Ingredients
- Eggs4 eggs or as needed
- Chopped onion1 onion
- salt, pepper, and dried mintto taste
- Flour1 tbsp
- ghee or oil1 tbsp
- Chopped parsley1 tsp
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 280, protein 14, fat 20, carbs 10, fiber 1, sugar 3
Original steps
- Heat the ghee or oil and sauté the onion until golden, then lightly toast the flour in it and set aside to cool.
- Whisk the eggs seasoned with salt, pepper, mint, and parsley, then add them to the cooled onion and flour mixture and mix well.
- Prepare a pan with a little hot oil and pour in the mixture over low heat until the top browns, then carefully flip onto the other side until the surface is golden, and transfer to a plate.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking