I am not sure if this is an "authentic" recipe for an Israeli omelet or even if it is a recipe at all. It is more a series of choices and is just how we make what we call Israeli omelets. My son asserts that it is nothing like the omelets that he ate in Israel, but no matter. It is related to a variety of Middle Eastern omelets and pancakes, but I think that this is by far the simplest and the best. It leaves out the flour and other vegetables that sometimes find their way in, and is better as a result. It is similar to an Italian frittata or Spanish tortilla, but thinner, crisper, and altogether more fun and makes a super-quick light dinner. It is great served with pita bread, chopped Israeli salad, and either a tahini or yogurt sauce-- recipes for both follow. I have given directions to serve two, but you can easily halve or double it as needed.
Scramble some eggs, or a combination of eggs and whites. Mix in a handful of washed chopped flat-leaf parsley and a few chopped scallions, the whites and some of the greens. Season with salt and pepper. Spray a non-stick skillet with some olive oil spray and heat on high. Add a little olive oil if you want. (The more oil you use, the crisper but more fattening the omelet.) Make either many small pancakes (use a 6 inch skillet for this), with a scant ladleful of egg mixture for each, or one large one in a 10-12 inch skillet. Cook about 3-5 minutes until the bottom is set and the edges a bit crisp. Flip the small omelets, or put the large one under the broiler until the top is set and a bit brown. Serve either whole or cut into wedges, hot, warm, or room temperature, with warm pita, chopped salad, and yogurt or tahini sauce.
What about quantities?: They are really very approximate, but for two people, two eggs and two whites, or three eggs will do it. About 1/2 cup chopped parsley and 3 scallions.
Yogurt sauce: Basically, any plain yogurt that you like will do it here. If you want it a little more interesting, smash a clove of garlic with the side of a broad knife and peel. Sprinkle with coarse salt and puree the garlic by working it with the side of the knife and the edge as well. Put it in a bowl and stir in 1/2 cup to 1 cup of yogurt. Add more salt if needed, and if you feel like it, some ground dried spearmint and either Aleppo or cayenne pepper (a 1/2 teaspoon of the former, a small pinch of the latter).
Tahini sauce: Puree the garlic as above. Put in a bowl and add 1 tablespoon tahini and the juice of 1/2 lemon. Stir and drizzle in a little water. The ingredients will seize up. Slowly drizzle in between 1/2 cup and a cup of water, stirring all the while with a fork.. The tahini will thin out to a smooth sauce. Stop adding water when it is the texture you want, which should be somewhere between a bechamel and heavy cream