Ingredients
Egg Mixture
- 4 large eggs
- Salt and pepper to taste
- 1/2 teaspoon turmeric
Vegetables
- 2 tomatoes, chopped
- 1 small onion, chopped
- Fresh cilantro (optional, for garnish)
Other
- 2 tablespoons oil
Instructions
- Heat the oil: Warm 2 tablespoons of oil in a pan over medium heat until shimmering.
- Sauté onions: Add the chopped onions to the hot oil and cook, stirring occasionally, until they become soft and translucent, about 3-4 minutes.
- Cook tomatoes: Add the chopped tomatoes into the pan with the onions and cook until the tomatoes break down and become saucy, approximately 4-5 minutes.
- Season the mixture: Stir in the turmeric, salt, and pepper to the cooked tomato and onion mixture, ensuring the spices blend well.
- Add the eggs: You can either crack the eggs directly into the pan over the vegetable mixture or whisk them first and pour them in. Cook gently on medium-low heat.
- Cook the omelette: Allow the eggs to set by occasionally stirring lightly if you prefer a soft scramble texture or leaving them undisturbed for a more traditional omelette consistency. Cook until the eggs are fully set but still moist.
- Garnish and serve: Sprinkle fresh cilantro on top if desired and serve the Afghani omelette warm with flatbread or naan.
Notes
- Serve the omelette with flatbread or naan for a traditional Afghan breakfast experience.
- For a spicier version, add chopped green chilies to the onions during sautéing.
- You can substitute oil with butter for a richer flavor.
- This omelette is best enjoyed fresh but can be gently reheated if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Afghan
- Diet: Vegetarian
