Omelet with Turmeric, Tomato, and Onions

Name: Omelet with Turmeric, Tomato, and Onions
Total time: 10 min
Yield: Serves 2 (serving size: 1 omelet half)
Ingredients: 4 large eggs; .38 teaspoon kosher salt; 1 tablespoon olive oil; ¼ teaspoon brown mustard seeds; ⅛ teaspoon turmeric; 2 green onions, finely chopped; ¼ cup diced plum tomato; Dash of black pepper

5 Ratings
5 Reviews

By Naomi Duguid

Recipe by Cooking Light November 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:

10 mins

total:

10 mins

Yield:

Serves 2 (serving size: 1 omelet half)

Nutrition Info

Ingredients

4 large eggs
.38 teaspoon kosher salt
1 tablespoon olive oil
¼ teaspoon brown mustard seeds
⅛ teaspoon turmeric
2 green onions, finely chopped
¼ cup diced plum tomato
Dash of black pepper

Directions

Step 1
Whisk together eggs and salt.

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Step 2
Heat oil in a large cast-iron skillet over medium-high heat. Add mustard seeds and turmeric; cook 30 seconds or until seeds pop, stirring frequently. Add onions; cook 30 seconds or until soft, stirring frequently. Add tomato; cook 1 minute or until very soft, stirring frequently.
Step 3
Pour egg mixture into pan; spread evenly. Cook until edges begin to set (about 2 minutes). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on the opposite edge. Continue cooking until center is just set (about 2 minutes). Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a platter. Cut omelet in half, and sprinkle with black pepper.
Step 4
Nutrition Note: This runs a little high in dietary cholesterol but is well within our fat and calorie guidelines.

Nutrition Facts

Per Serving:

216 calories; fat 16.9g; saturated fat 4.1g; mono fat 8.8g; poly fat 2.1g; protein 13.3g; carbohydrates 3.4g; fiber 0.9g; cholesterol 370mg; iron 2.3mg; sodium 504mg; calcium 70mg.

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Sarah

06/11/2017

Delicious! I added spinach and used cherry tomatoes instead of plum. I also added cheese, but I wouldn't recommend this because the eggs were already salty enough and the cheese distracted from the flavors in the egg. I will try this again without messing with an already wonderful recipie.

Olivia

10/01/2016

I was not sure how egg and turmeric will taste together but it was a great omelet! Definitely one of my favorite breakfasts now.

Renee5732

03/09/2013

This omelet was great! Both my Dad and I loved it. I had to use dabs of mustard added after the egg because I didn't have the seeds, but it probably would have been better with the mustard flavor more distributed. I also used egg substitute. Great, flavorful recipe!

MrsDana

11/23/2012

Success! I don't have much success with omelets looking beautiful but this one did after I cooked it. I thought the spices were delicious and added a nice flavor and color to the dish. The tomato and onion added a fresh and tasty touch to it, too!

TheMomChef

11/20/2012

What a delicious recipe. Made exactly as instructed, the omelet slid out perfectly and had wonderful flavor. I wasn't all that fond of the mustard seeds and would probably use ground mustard next time, but the combination of spices and vegetables was delicious. You can read my full review at Taking On Magazines: http://bit.ly/Ue3R8k

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