Description
A flavorful and hearty Afghani omelette made with eggs, tomatoes, onions, and aromatic spices. Perfect for a nutritious and satisfying breakfast that combines simple ingredients with traditional Afghan flavors.
Ingredients
Egg Mixture
- 4 eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric
- 1 tablespoon fresh cilantro, chopped
Vegetables and Oils
- 1 tomato, diced
- ¼ cup onion, finely chopped
- 2 tablespoons olive oil or butter
Instructions
- Heat the oil or butter: Warm 2 tablespoons of olive oil or butter in a pan over medium heat to prepare for sautéing the vegetables.
- Sauté the onions: Add the finely chopped onions to the pan and cook until they become soft and translucent, approximately 3-4 minutes.
- Add tomatoes and spices: Stir in the diced tomatoes along with salt, black pepper, and turmeric. Cook this mixture for another 3–4 minutes until tomatoes soften and the spices are well incorporated.
- Beat the eggs: In a separate bowl, thoroughly beat the 4 eggs with the salt, pepper, and turmeric, ensuring the spices are evenly mixed.
- Cook the omelette: Pour the beaten eggs evenly over the sautéed vegetable base in the pan. Cook gently over medium heat until the eggs are fully set and cooked through, about 5 minutes. Avoid stirring to maintain the omelette’s texture.
- Garnish and serve: Sprinkle fresh chopped cilantro on top as garnish. Serve the Afghani omelette warm, ideally with bread or flatbread.
Notes
- Serve with bread or flatbread to complement the omelette.
- Add green chili to the tomato and onion mixture for an extra spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Afghan
