Side Pannel
Turkish western omelet
Ingredients List
- 1.2 ripe plum tomatoes,seeded and coarsely chopped
- 2.1/2 cup diced feta cheese
- 3.1 oz(30g) pastrami,cut into 1/2-inch dice
- 4.2 tbsp coarsely chopped red onion
- 5.2 tbsp flat-leaf parsley,plus 2 teaspoons chopped,for garnish
- 6.6 large eggs
- 7.1/8 cup milk
- 8.salt and coarsely ground black pepper to taste
- 9.4 tsp unsalted butter
- 10.2 tbsp non-fat plain yogurt,for garnish
Directions
1.Combine the tomatoes,feta,pastrami,onion,and 2 tablespoons of the parsley in a small bowl and set aside.
2.Whisk the eggs,milk,salt,and pepper together in a bowl.
3.Melt 2 teaspoons of the butter in a large nonstick skillet over medium-high heat until it foams.
4.Pour in half of the egg mixture and stir the eggs gently until they begin to set.
5.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.
6.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.
7.Repeat the process to make a second omelet.
8.Dollop each omelet with a tablespoon of chopped parsley.
2.Whisk the eggs,milk,salt,and pepper together in a bowl.
3.Melt 2 teaspoons of the butter in a large nonstick skillet over medium-high heat until it foams.
4.Pour in half of the egg mixture and stir the eggs gently until they begin to set.
5.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.
6.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.
7.Repeat the process to make a second omelet.
8.Dollop each omelet with a tablespoon of chopped parsley.
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