Qatari Regag Egg Cheese Crepes

Ingredients

• 4 thin crepes or tortillas
• 3 large eggs
• 4 oz grated cheese
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cardamom
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Beat the eggs with the cardamom, 1/4 teaspoon salt, and black pepper until evenly combined but not frothy.
2. Heat a wide nonstick skillet over medium-low heat and rub it with a little of the oil or butter.
3. Pour a quarter of the beaten egg into the pan and immediately tilt it so the egg spreads into a thin, even film across the base.
4. Lay a crepe or tortilla directly onto the wet egg and press it down firmly with a spatula for 20 seconds, so the two fuse as the egg sets.
5. Scatter a quarter of the cheese, onion, and garlic over the bread side, then cook for 2 minutes, until the egg underneath is fully set and lightly golden.
6. Flip the whole thing and cook for 1 minute more, just long enough to melt the cheese and crisp the bread without drying out the egg.
7. Fold into quarters, slide out onto a plate, and repeat with the remaining ingredients.
8. Serve hot, scattered with the fresh herbs, with lemon wedges alongside.

Allergen note: Contains gluten, dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.