Classic Turkish Western Omelet Recipe2021-08-26
- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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This information is per serving.
Classic Turkish western omelet recipe. This yummy omelet recipe belongs to Turkish cuisine. Delicious egg omelet with cheese, vegetables, and pastrami.
Would you like to prepare a real Turkish Omelet?
Turkish Egg Omelet Menemen Recipe
Pan-fried egg omelet with vegetables and herbs. Very delicious. This recipe adapted from https://www.giverecipe.com/turkish-egg-dish-menemen/
Makes 3 servings
Ingredients: 3 tablespoons (45 ml) olive oil, 1 yellow onion, peeled and finely chopped, 3 green bell peppers, halved, seeded and chopped, 4 cups chopped canned tomatoes, 4 cloves garlic, peeled and sliced, 3 green onions for cooking and 1 for garnish, 1/2 teaspoon (3 ml) salt, 6 large eggs, 1/4 teaspoon freshly ground black pepper, fresh mint leaves for garnish
Instructions: In a large pan, heat olive oil over medium-high heat. Add chopped yellow onion and green bell pepper and saute, stirring occasionally, until vegetables are tender.
Stir in tomatoes, garlic, and green onions, then reduce heat to low and simmer for 10-15 minutes, stirring frequently until it thickens. Season with salt. Using a tablespoon, make rooms for each egg and break eggs into those hollows. Continue simmering, uncovered, until eggs are slightly cooked, for 8-10 minutes. Sprinkle with black pepper.
Remove the pan from the heat. Sprinkle with chopped green onion and garnish with fresh mint leaves. serve hot in the pan. You may also like Oven Baked Omelet
Classic Turkish Western Omelet Recipe
- 2 ripe plum tomatoes, seeded and coarsely chopped
- 1/2 cup diced feta cheese
- 1 oz (30 g) pastrami, cut into 1/2-inch dice
- 2 tablespoons coarsely chopped red onion
- 2 tablespoons flat-leaf parsley, plus 2 teaspoons chopped,for garnish
- 6 large eggs
- 1/8 cup (30 ml) milk
- salt and coarsely ground black pepper to taste
- 4 teaspoons unsalted butter
- 2 tablespoons non-fat plain yogurt,for garnish
Combine the tomatoes, feta, pastrami, onion, and 2 tablespoons of the parsley in a small bowl. Mix well and set aside.
Melt 2 teaspoons of the butter in a large nonstick skillet over medium-high heat until it foams. Pour in half of the egg mixture and stir the eggs gently until they begin to set. Stop stirring; run a spatula around the side of the skillet and shake the pan slightly to loosen the omelet from the bottom of the pan.
When the eggs are cooked to desired doneness (I prefer them slightly loose), spoon half of the filling onto the omelet and then roll it out onto a plate. Repeat the process to make a second omelet. Dollop each omelet with a tablespoon of chopped parsley.