CATEGORIES
Breakfast

Tomato-Onion Omelet with Turmeric

Prep:
10 m
Cook:
20 m
Ready in:
30 m
Yum
A savory combination of tomatoes, olives, eggs, and onions will make this summerish breakfast idea simply irresistible!
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INGREDIENTS
Servings: 2
Large eggs
4
Extra virgin olive oil
1 tbsp
2 green onions, small diced
Plum tomatoes
¼ cup, diced
Brown mustard seeds
¼ tsp
Turmeric
1/8 tsp
Kosher salt
to taste
Fresh ground black pepper
to taste
DIRECTIONS
  1. In a medium bowl, whisk the eggs with salt.
  2. Pre-heat olive oil in a large skillet over medium-high heat. Toast mustard seeds and turmeric for half a minute, stirring non-stop. Add onions; cook for another half a minute. Add tomatoes; cook for a minute, stirring frequently.
  3. Pour the whisked eggs into the skillet; spread evenly over the veggies. When the edges begin to set (about 2 minutes into cooking), lift the edge with a spatula to let liquid eggs touch the pan. Repeat on the opposite side. Continue cooking until the center is set (about 2 more minutes). Gently detach the omelet from the skillet with a spatula; slide the omelet on a platter. Cut in half, sprinkle with black pepper and serve.
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