Egyptian omelet with tomatoes and bryndza

Name: Egyptian omelet with tomatoes and bryndza
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 pcs onion; 45 g butter; 2 pcs garlic; 8 pcs eggs; 6 pcs tomatoes; 150 g bryndza; to taste salt; to taste black pepper

An omelet with sautéed onions, garlic, tomatoes, and bryndza, cooked in a skillet.

Total: 15 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 298
Protein: 16 g
Fat: 21 g
Carbs: 12 g

Ingredients

for 4 servings

onion1 pcs
butter45 g
garlic2 pcs
eggs8 pcs
tomatoes6 pcs
bryndza150 g
saltto taste
black pepperto taste

Method

6 steps

Peel the tomatoes and slice them.
Finely chop the onion and sauté it in butter in a large skillet until soft.
Add the minced garlic to the onion. When it browns slightly, add the tomatoes, salt, and pepper. Cook over low heat, stirring occasionally, until the tomatoes are soft.
Whisk the eggs, add the crumbled bryndza to them, and pour the mixture into the skillet with the vegetables.
Cook over low heat, occasionally lifting the edges of the omelet, until it sets on the bottom.
Carefully flip the omelet and cook on the other side until done.