As I mentioned in my last post of Individual Meginas, Nina and I had a bit of filling left over. Shall I banish it to the back of the refrigerator in a small plastic container only to be forgotten and re-discovered when it is past its prime? No, let’s complete the circle and use it right now!
For a delicious Mufleta, a cross between a frittata and an omelet:
1 tablespoon of olive oil
4 extra large eggs
¾ cup of left over filling
1/3 cup chopped parsley
1/3 cup small diced onion
Salt and pepper
Preheat a skillet, I recommend non stick for this. Beat the 4 eggs in a large bowl. Add the leftover filling. Next, add the diced onion and the parsley. Whisk the ingredients altogether.
Pour the eggs and filling into the preheated skillet. Spread it out evenly and turn down the heat. Cover the eggs to give them a chance to poof-up and cook through. Uncover and flip the whole thing to brown the opposite side. Season the eggs with a little salt and pepper. Slide the whole thing out of the skillet onto a dish and serve cut into wedges.
Great idea, Linda (and Nina). This looks delicious and definitely something I want to try my hand at, especially when I want something quick and easy. What could be better than left-overs that will turn into something as delicious as this? Thanks for sharing!
Question– why do you call this a mufleta? I thought a mufleta was what the Morrocan Jews make after Passover with flour and yeast. I still think I will remake this recipe, but just wondering on the name.
The recipe is from my friend Nina, who is Romanian Israeli and her husband is Iraqi Israeli and this is what she called the dish. Please share with us the Moroccan mufleta recipe so we can try it out. Hag Sameach Linda
Here is a picture of my mother in law making mufleta along with the recipe. There are many versions of mufleta– usually based on the way you roll out the dough. I prefer mine a little thick, but some families make it so thin you can see through it. http://www.alefbet.com/blog/?p=238