Omelettes are a popular traditional dish, traces of which can be found in different culinary cultures across Europe and around the Mediterranean Basin. They are made from beaten eggs that are cooked in a hot pan with a little butter or oil. Endless variations are possible: plain or filled with a variety of ingredients like spices, potatoes, mushrooms, bacon, ham, cheese, onions, and the list goes on.
Cocotine’s Middle Eastern Omelette is a recipe made with scrambled eggs, concocted by Cocotine chefs. It comes in chunks, with or without spices, making them perfect for adding variety to your menu and sharing a bit of world cuisine with your diners. Our Middle Eastern Omelette is meant to be served hot in dishes like egg fried rice, vegetable stir fries and various salads. It pairs particularly well with herbs like parsley and coriander.
Advantages of Cocotine’s Middle Eastern Omelette
Cocotine’s Middle Eastern Omelette offers a multitude of benefits for professional kitchen crews:
- Comes in chunks to easily liven up any recipe
- Available in a spiced version (with lemon juice, paprika and turmeric) or plain with a dash of salt
- Ready to use, no cooking required: just reheat in the oven, in a pan or directly in your recipe.
Ideal for food service professionals
Cocotine’s Middle Eastern Omelette is prepared using free-range eggs laid in France.
It is easy to store thanks to its well-planned packaging that keeps it fresh for 18 months at -18°C.
To reheat it, adapt the cooking time to the appliance you are using (microwave, frying pan, oven, etc.).
Oeufs de France
2,5kg or 10kg
- Immerse the noodles in simmering salted water.
- Turn off the heat and let them swell up for about 4 minutes.
- Drain them, rinse them in cold water and then set them aside.
- Mix the lemon juice, soy sauce, garlic and pepper in a mixing bowl.
- Add the Cocotine Middle Eastern Omelette and mix well, then cover and let marinate in the refrigerator for about 30 minutes.
- Heat a little oil in a wok or a large pan and add the marinated Cocotine Middle Eastern Omelette, bit by bit, for about 2 minutes.
- Sauté the onions and carrots for about 5 minutes, then the mangetout and the sprouts and cook for another 2 minutes.
- Moisten with the stock, bring to a boil and season to taste. Add the noodles, mix well, and heat.