Afghani Vegetable and Herb Omelette
This delicious Afghani vegetable and herb omelette is packed with flavor from fresh vegetables and aromatic spices. It's a hearty and satisfying dish perfect for breakfast, brunch, or a light meal.
Equipment
- Non-stick frying pan or skillet
- Bowl
Ingredients
Main Ingredients
- 4 large eggs
- 1 medium yellow onion, finely chopped
- 1 medium tomato, diced
- 1 small potato, peeled and finely diced (1/4 inch cubes)
- 2 cloves garlic, minced
- 1 green chili, finely chopped (optional, for heat)
Garnish & Seasoning
- 1 Handful fresh cilantro, chopped for garnish
- 1 tablespoon cooking oil (vegetable, olive, or ghee)
- Salt to taste
- Black pepper to taste
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
Instructions
Preparation
- Dice the onion, tomato, potato, garlic, and green chili, then chop the fresh cilantro.
Cooking
- Heat oil in a non-stick frying pan, add onions, and cook until softened and translucent.
- Stir in diced potatoes and cook for 5-7 minutes until they begin to soften, covering if needed to speed cooking.
- Add minced garlic, green chili, turmeric, cumin, and coriander powder, then sauté for one minute until fragrant.
- Add diced tomatoes, cook for 3-5 minutes until they break down into a sauce, and season with salt and pepper.
- Whisk eggs with a pinch of salt in a separate bowl.
- Pour the beaten eggs over the vegetable mixture in the pan, tilting to spread evenly.
- Reduce heat to low, cover, and cook for 8-12 minutes until eggs are set but still slightly moist.
Serving
- Slide the omelette onto a serving plate, sprinkle with fresh cilantro, slice into wedges, and serve warm with naan, pita, or a side salad.
Notes
For an extra kick, increase the amount of green chili. You can also add other vegetables like bell peppers or spinach for variety. Adjust cooking time based on desired egg consistency.