“Make it a biggish meal by serving it with bread, lavash, toast, or steamed rice; or daal, pickles, and a green salad,” McKenzie advises. “It is best eaten warm from the oven while the omelet is still custardy in the center.” She also shares that, if you have leftovers, the cold slices make a nice base for a sandwich with labneh, herbs, and tomato.
