Moroccan Omelette
Recipe: #17438
February 17, 2015
Categories: Breakfast, Eggs, Moroccan, Brunch, Gluten-Free, High Protein, Low Cholesterol Non-Dairy, Vegetarian, Fresh Tomatoes, Spices, Spicy, Kosher Dairy, more
"Not really an omelette more of a steamed egg mixture kinda like sherrka eggs, this is all over paleo sites"
Ingredients
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 by Step Method
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
No special items needed.