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Afghani Omelette

The Afghani omelette is a delightful medley of eggs, fresh vegetables, and aromatic spices, perfect for any meal of the day.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 2 servings

Ingredients

Main Ingredients

  • 4 pieces eggs
  • 1 medium onion, finely chopped
  • 1 piece tomato, diced
  • 1/2 cup bell peppers, chopped
  • 1/2 cup spinach, chopped
  • 1 piece green chili, chopped (optional)

Spices and Seasoning

  • 1/4 teaspoon turmeric powder
  • to taste salt
  • to taste pepper

For Cooking

  • 2 tablespoons oil or butter for cooking
  • 2 tablespoons fresh cilantro, chopped for garnish

Instructions

Preparation

  • In a bowl, beat the eggs with turmeric, salt, and pepper.
  • Heat oil or butter in a frying pan over medium heat.

Cooking

  • Add the onions and sauté until soft.
  • Stir in the tomatoes, green chili, bell peppers, and spinach, cooking until the vegetables are tender.
  • Pour the beaten eggs over the vegetables and cook until the eggs are set, about 5 minutes.
  • Sprinkle with fresh cilantro before serving.

Serving

  • Serve hot with bread or rice.

Notes

Store leftovers in an airtight container for up to three days. Reheat gently in a skillet. Consider pairing with naan or a yogurt sauce.