Date posted: 26/04/2019

Middle Eastern breakfast omelette

  • Serves 10
Votes: 3 Average: 5


Everyday Favourites extended life vegetable oil - tin 60ml
Everyday Favourites salted butter 100g
Everyday Favourites sliced onions 300g
Tomato purée 30g
Everyday Favourites peeled plum tomatoes 1kg
Everyday Favourites cooking salt 6g
Everyday Favourites cracked black peppercorn 0.8g
Everyday Favourites free range medium eggs 30
Everyday Favourites ground cinnamon 1g
World of spice sumac spice 1g


  1. Heat a large frying pan and add the oil and butter.
  2. Once the butter has melted add the sliced onions and cook until lightly caramelised.
  3. Add the puree and cook for a further 2-3 minutes then add the tomatoes and crush lightly, then continue to cook until it has reduced and most of the moisture has evaporated then add the salt and pepper and set to one side.
  4. To make one omelette divide the mixture into ten and place into a frying pan to warm through.
  5. Take three eggs and crack into a bowl, then add to the frying pan, gently stir and break the yolks, then cover with a lid and cook for a couple of minutes then remove the lid and stir again, replace the lid and cook until the eggs have set.
  6. Place onto your chosen plate and then sprinkle with a little cinnamon, sumac and chopped fresh herbs.
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