EGGAH Egyptian lamb omelette

http://www.congocookbook.com/rare_recipes/barbara_krauss_part_iv.html

Serves 6.

Ingredients:

• 3/4 lb. cooked lamb, chopped
• 1 medium onion, very finely chopped
• 4 tablespoons vegetable oil
• 2 level tablespoons flour
• 6 large eggs, beaten
• 1 small clove garlic, crushed
• 1 level teaspoon cumin
• 1/8 level teaspoon pepper
• 2 level tablespoons finely chopped parsley
• 3/4 level teaspoon salt

Directions:

Brown lamb and onion in 2 tablespoons oil; mix the flour into the lamb and onion mixture, and set aside.
Mix beaten eggs, garlic, cumin, pepper, parsley and salt. Add onion and meat mixture; pour into a sauté pan in which the remaining 2 tablespoons oil have been heated. If an electric frying pan is used, turn heat to 300 degrees F.; otherwise cook over low heat. When the mixture is no longer liquid, increase heat for a few seconds to brown the bottom. To turn omelette, place a plate over it and turn it out on to the plate; return to pan to finish cooking and browning.