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Afghani Omelette

Afghani Omelette

Afghani Omelette is a flavorful, spice-rich egg dish that brings the warmth of Afghan street food into your kitchen. With tomatoes, onions, green chilies, and aromatic herbs, it's the perfect exotic yet comforting start to your day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Afghan, South Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large eggs
  • 1 small onion, finely chopped
  • 2 medium tomatoes, diced
  • 1-2 green chilies, chopped
  • 1 clove garlic, minced
  • 2 tablespoons fresh coriander, chopped
  • 1/2 teaspoon cumin powder
  • to taste salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon oil or ghee

Equipment

  • non-stick or cast-iron pan
  • spatula
  • chopping board
  • knife
  • bowl (optional for egg prep)

Method
 

  1. Heat oil or ghee in a pan over medium heat.
  2. Add chopped onions and sauté until golden brown.
  3. Stir in garlic, green chilies, and cumin powder. Cook for a minute until fragrant.
  4. Add diced tomatoes and salt. Let cook until soft and saucy.
  5. Crack the eggs directly into the pan over the tomato mixture.
  6. Let eggs set slightly, then gently swirl to create marble patterns.
  7. Sprinkle with black pepper and fresh coriander.
  8. Cover and cook for a few minutes until eggs are fully set and fluffy.

Nutrition

Calories: 250kcalCarbohydrates: 7gProtein: 13gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 380mgSodium: 320mgPotassium: 330mgFiber: 1.5gSugar: 3gVitamin A: 900IUVitamin C: 14mgCalcium: 55mgIron: 2.2mg

Notes

Adjust spice by varying the amount of green chilies. For a heartier version, add cooked minced meat. To reduce heat, deseed the chilies. Serve with naan or toasted bread for a full experience. The tomato base can be prepped in advance for quick breakfasts.

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