AZERBAIJANI OMELET WITH TOMATOES AND VEGETABLES

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and cabbage is often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense while collard greens are often cheaper.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onions until translucent, about 3-4 minutes.

Add diced tomatoes and bell peppers; cook until softened, about 5 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add spinach and cook until wilted, about 2 minutes.

In a bowl, whisk eggs with salt, black pepper, and spices until well combined.

Pour the egg mixture over the sautéed vegetables in the skillet.

Cook on medium-low heat until the edges begin to set, about 5 minutes.

Sprinkle cheese on top and cover the skillet to melt, about 3-4 minutes.

Once set, carefully slide the omelet onto a plate.

Garnish with fresh parsley and serve hot.

Cooking Techniques

Spice Level:

Allergens