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Delicious Afghan Omelette garnished with vegetables and spices.

Afghan Omelette

A quick and flavorful Afghan omelette made with fresh vegetables and aromatic spices, perfect for breakfast or any-time snack.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Snack
Cuisine: Afghan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 units Eggs
  • 1/2 cup Roughly Sliced Onion
  • 1 cup Chopped Tomato
  • 1/2 cup Roughly Chopped Green Bell Pepper Feel free to substitute with other veggies like spinach or mushrooms.
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Coriander Powder Can be substituted with cumin or taco seasoning.
  • 1 teaspoon Roasted Cumin Powder
  • 1 teaspoon Paprika
  • 1 tablespoon Chopped Coriander Leaves (for garnish)
  • Salt and Pepper to taste
  • 1 tablespoon Oil (olive or vegetable oil)

Method
 

Cooking
  1. In a non-stick pan, heat 1 tablespoon of oil over medium heat.
  2. Add the sliced onion, minced garlic, chopped tomato, and bell pepper. Sauté for about 1 minute until they begin to soften.
  3. Sprinkle in the coriander powder, roasted cumin powder, paprika, and a pinch of salt and pepper. Mix everything well and sauté for another minute.
  4. Create a space in the center of the pan and crack the three eggs directly into that space.
  5. Cover the pan and let it cook for about 2-3 minutes, or until the eggs are cooked to your liking.
  6. Serve hot, either on its own or with fresh bread.

Notes

Best enjoyed with warm, crusty bread or yogurt. Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze for up to a month. Reheat gently on the stove.