Nigerian Omelet

Name: Nigerian Omelet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: African
Ingredients: 3 large eggs; 3/4 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by; 1/4 teaspoon cayenne pepper; 2 tablespoons (30 ml) neutral oil such as canola or vegetable oil; 1/2 small red onion (2.5 ounces; 70 g), cut into 1/4-inch dice; 1 plum or Roma tomato (3.5 ounces; 100 g), cut into 1/4-inch dice; 1/2 small green bell pepper (2 ounces; 56 g), stemmed, seeded, and cut into 1/4-inch dice; 1 Persian or mini cucumber (2.5 ounces; 70 g), peeled or unpeeled, cut into 1/4-inch dice; Fresh Thai basil leaves for garnish, optional

Total time: 20 min
servings: 2 servings
Dish type: Main dish

Contains eggsVegetarianPescatarianPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

10 min

Cook

10 min

Total time

20 min

Ingredients

servings

3 large eggs
3 /4 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by
1 /4 teaspoon cayenne pepper
2 c. à soupe (30 ml) neutral oil such as canola or vegetable oil
1 /2 small red onion (2.5 ounces; 70 g), cut into 1/4-inch dice
1 plum or Roma tomato (3.5 ounces; 100 g), cut into 1/4-inch dice
1 /2 small green bell pepper (2 ounces; 56 g), stemmed, seeded, and cut into 1/4-inch dice
1 Persian or mini cucumber (2.5 ounces; 70 g), peeled or unpeeled, cut into 1/4-inch dice
Fresh Thai basil leaves for garnish, optional

Method

1
In a medium bowl, beat eggs vigorously with the salt and cayenne pepper until well mixed and frothy. Set aside for up to 15 minutes.
2
In a 10-inch nonstick or well-seasoned cast iron skillet, heat oil over medium heat until shimmering. Add onion and cook until softened, 4 to 5 minutes. Add tomatoes, bell pepper, and cucumber, and continue to cook, stirring often, until beginning to soften, 2 to 3 minutes.
3
Spread vegetables over base of pan in a single even layer.
4
Gently pour whisked eggs evenly over vegetables. Reduce heat to low and cook until eggs have set on the bottom, 2 to 3 minutes.
5
Use a thin, flexible spatula to lift up cooked eggs, and tilt pan so the runny, uncooked eggs on top flow to the bottom of pan. Cook until set, about 1 minute.
6
Use a spatula to gently flip set egg mixture. If it breaks when flipping, don't worry. Cook until second side is fully set, 1 to 2 minutes.
7
Slide omelet onto a plate. Top with the Thai basil and serve.

Nutrition

calories: 271 kcal
fatContent: 21 g
fiberContent: 2 g
sugarContent: 5 g
sodiumContent: 584 mg
proteinContent: 11 g
cholesterolContent: 279 mg
carbohydrateContent: 10 g
saturatedFatContent: 3 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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