Dinner

Afgani Omelette Recipe

Name: Afgani Omelette Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Afghan
Ingredients: 1/2 cup roughly sliced onion; 1 cup tomato, chopped; 1/2 cup roughly chopped green bell pepper; 1 tablespoon coriander leaves, chopped; 2 teaspoons minced garlic; 1 teaspoon coriander powder; 1 teaspoon roasted cumin powder; 1 teaspoon paprika; Salt and pepper, to taste; 3 eggs; 1 tablespoon oil

Bylina moretti October 16, 2025October 16, 2025

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Introduction

The Afghani Omelette is a flavorful twist on a classic breakfast favorite, packed with aromatic spices and fresh vegetables. This dish is simple to make yet full of vibrant taste, making it perfect for any time of day.

A black cast iron skillet holds a dish with three smooth, white cooked egg whites topped with a sprinkle of black pepper and chopped green herbs. The eggs sit on a base of sautéed vegetables including soft, translucent light brown onion slices, bright red tomato chunks, and small green pepper pieces. The vegetables are cooked in a rich orange sauce that spreads slightly around the eggs. The skillet is placed on a white marbled surface with a rustic look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Eggs
1/2 Cup Roughly Sliced Onion
1 Cup Tomato, chopped
1/2 Cup Roughly Chopped Green Bell Pepper
2 Teaspoons Minced Garlic
1 Teaspoon Coriander Powder
1 Teaspoon Roasted Cumin Powder
1 Teaspoon Paprika
1 Tablespoon Coriander Leaves, chopped
Salt and Pepper, to taste
1 Tablespoon Oil

Instructions

Step 1: Heat the oil in a pan over medium heat. Add the sliced onions, minced garlic, chopped tomatoes, and green bell pepper.
Step 2: Sauté the vegetables for about 1 minute until they start to soften.
Step 3: Add the coriander powder, roasted cumin powder, paprika, and a pinch of salt and pepper. Mix everything well.
Step 4: Continue sautéing for another minute to allow the spices to blend with the vegetables.
Step 5: Push the sautéed mixture to the sides of the pan to make space in the middle. Crack the eggs into the empty space.
Step 6: Cover the pan and cook for 2-3 minutes, or until the eggs are set to your liking.
Step 7: Sprinkle the chopped coriander leaves over the omelette and serve hot with fresh bread or as is.

Tips & Variations

For a richer flavor, you can add a small amount of butter along with the oil when cooking the vegetables.
Try adding chopped green chilies if you prefer a spicier omelette.
Substitute fresh tomatoes with canned tomatoes in a pinch, but drain excess liquid to avoid sogginess.
Garnish with a dollop of yogurt or a squeeze of lemon for extra freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan or microwave to prevent the eggs from becoming rubbery. This omelette is best enjoyed fresh.

How to Serve

A black cast iron skillet holds a dish with three cooked eggs with soft white whites and runny yellow yolks partially covered by white, melted cheese. Underneath, there is a mix of diced red tomatoes and green bell peppers, along with cooked onions that have a golden-brown texture. Fresh green herbs are sprinkled over the eggs and vegetables. The skillet lies on a white marbled textured surface that contrasts with the dark pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of bell peppers?

Yes, you can substitute bell peppers with mushrooms, spinach, or zucchini depending on your preference and what you have available.

Is it possible to prepare this recipe vegan?

This recipe relies on eggs as the main ingredient, so it is not vegan. However, you could experiment with chickpea flour batter and similar spices to create a vegan version of an Afghani-style omelette.