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Turkish Omelette

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<p><a href="http://www.flickr.com/photos/highlimitstudio/2290525430/">Image Credit</a></p>
Ingredients
  Ripe plum tomatoes 2 , seeded and coarsely chopped
  Diced feta cheese 1⁄4 Cup (4 tbs)
  Pastrami 1 Ounce, cut into 1/4 inch dice
  Coarsely chopped red onion 2 Tablespoon
  Flat leaf parsley 2 Tablespoon
  Eggs 6
  Milk 1⁄4 Cup (4 tbs)
  Salt To Taste
  Coarsely ground black pepper To Taste
  Unsalted butter 4 Teaspoon
  Butter 4 Teaspoon, unsalted
  Plain non-fat yogurt 2 Tablespoon (for garnish)
  Chopped flat leaf parsley 2 Teaspoon (For Garnish)
Directions

MAKING
1) In a small bowl, mix together tomatoes, feta, pastrami, onion, and 2 tablespoons of parsley and keep aside.
2) Take a bowl and beat together eggs, milk, salt, and pepper in it.
3) In a large nonstick skillet, over medium-high heat, melt 2 teaspoons of butter until it foams.
4) Stir in half of the egg mixture gently until it begins to set.
5) Cease stirring and loosen the omelet from the bottom of the pan by running a spatula around the side of the skillet and shaking the pan slightly.
6) Spoon half of the filling onto the omelet when it is cooked to desired doneness and then slide it out onto a plate.
7) Continue with the same process to make a second omelet.
8) Top each omelet with a tablespoon of yogurt.

SERVING
9) Garnish with a teaspoon of chopped parsley and serve hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Breakfast
Method: 
Stir Fried
Interest: 
Holiday, Quick
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

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