Classic Delicious Afghani Omelette
This classic Afghani omelette is packed with fresh vegetables and aromatic spices, offering a delightful and flavorful meal perfect for breakfast or a light dinner. It's simple to prepare and can be customized to your liking.
Equipment
- Non-stick skillet
- Whisk
- Bowl
Ingredients
Main Ingredients
- 4 large, fresh eggs
- ½ small onion finely diced
- 1 small tomato diced
- 1 small green chili finely chopped (or more, to taste)
- 2 tablespoons fresh cilantro chopped (plus more for garnish)
- 1 clove garlic minced
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil (or your preferred cooking oil)
- 1-2 tablespoons water (optional, for a fluffier omelette)
Instructions
Cooking Steps
- Heat olive oil in a non-stick skillet over medium heat, then sauté the finely diced onion for 2-3 minutes until softened and translucent.
- Stir in the minced garlic, diced tomato, and chopped green chili; cook for 3-4 minutes until the tomatoes soften and release their juices.
- Add turmeric, cumin, salt, and black pepper, stirring well for about 1 minute until fragrant to coat the vegetables.
- In a separate bowl, vigorously whisk the eggs, optionally adding 1-2 tablespoons of water or milk for fluffier results, then stir in the chopped fresh cilantro.
- Pour the whisked eggs over the sautéed vegetables, spreading evenly, and cook on low heat, covered, for 5-7 minutes until the omelette is set and cooked through.
- Carefully slide the cooked omelette onto a plate, garnish with fresh cilantro if desired, slice into wedges, and serve immediately.
Notes
For extra richness, a sprinkle of feta cheese or a dollop of yogurt can be added before serving. Adjust the amount of green chili to control the spice level according to your preference.