Moroccan Omelette

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"Not really an omelette more of a steamed egg mixture kinda like sherrka eggs, this is all over paleo sites"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (236.2 g)
  • Calories 162.5
  • Total Fat - 9.3 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 208.3 mg
  • Sodium - 89.5 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 3.1 g
  • Sugars - 6.2 g
  • Protein - 9 g
  • Calcium - 61.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 90.7 mg
  • Thiamin - 0.1 mg

Step 1

Clean and cut the chilies into strips.

Step 2

Finely dice the red onion.

Step 3

Chop up 2 or 3 (or 4) cloves of garlic.

Step 4

Add the olive oil to a medium hot skillet and fry the garlic, onion, chili and the spices until the onion is soft.

Step 5

Cut the tomatoes in half and add them to the skillet. Fry for a couple of minutes, add the finely chopped cilantro.

Step 6

Make 4 pockets in the mix to make room for the eggs. Crack one egg in each pocket Let the skillet sit on the heat until the eggs are done.

Tips & Variations


No special items needed.

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