Best 4 Tunisian Omelet Recipes
**Tunisian Omelet: A Flavorful Journey into North African Cuisine**
Embark on a culinary adventure to the vibrant streets of Tunisia with our collection of authentic omelet recipes. These dishes, deeply rooted in North African cuisine, offer a tantalizing blend of flavors, textures, and aromas that will transport your taste buds to the heart of Tunisia. From the classic Tunisian Omelet, bursting with herbs and spices, to the hearty Shakshuka, featuring eggs poached in a rich tomato sauce, each recipe promises a unique and unforgettable culinary experience. Discover the secrets of Tunisian cuisine and elevate your breakfast or brunch table with these delectable omelet creations.
TUNISIAN OMELET
they use caraway and peppers zaar world tour 9 you can use a beef sausage if you want thats what i had to do
Provided by Dienia B.
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- oil in skillet.
- heat up add.
- peppers and onion and sausage.
- saute.
- add garlic.
- and spices.
- remove from pan.
- beat eggs.
- pour into pan.
- add filling on half side flip onto plate.
TUNA CHEESE OMELET
One exceptional entree Sherri gets cracking on in advance is her Tuna Cheese Omelet. "I try to keep containers of chopped mushrooms, olives and onions in the refrigerator to cut down on prep time," she reveals. "This is the kind of recipe friends will request after just one bite.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the mushrooms, olives, onion and garlic in butter. In a bowl, lightly beat the eggs and milk; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are nearly set, sprinkle with tuna, seasonings and cheese. Remove from the heat; let stand for 1-2 minutes or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 259 calories, Fat 19g fat (9g saturated fat), Cholesterol 315mg cholesterol, Sodium 656mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein.
JILL'S ASIAN OMELETTE
Tart up a bland omelette and make it Asian, with Jill Dupleix's recipe
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.
- To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.
- To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.
- To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.
Nutrition Facts : Calories 472 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 3.78 milligram of sodium
TUNISIAN EGGPLANT OMELET
From: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine By Martha Rose Shulman Tunisia - ZWT9 Cooking time includes, cooling time.
Provided by MomLuvs6
Categories Cheese
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Slice eggplant lengthwise. Score down the middle of the eggplant without cutting through the skin.
- Line a baking sheet with foil and rub olive oil on it. Place eggplant on it, cut side down.
- Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
- Turn the oven down to 350 degrees.
- Peel and dice the eggplant when cooled. If the charred edges are bitter cut off and discard.
- In a non-stick skillet heat 1 tablespoon of olive oil over medium heat. Add onion and red bell pepper. Cook for 5 to 10 minutes, until vegetables are tender, stirring often. Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring. Remove from heat.
- In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa. Stir in eggplant filling and cheese.
- Oil a 2-quart earthenware baking dish. Pour in egg mixture and bake 30 minutes, until golden and set.
- Cool for 10 minutes or longer. Serve hot or at room temperature. Cut in to squares or wedges.
Nutrition Facts : Calories 230.7, Fat 15, SaturatedFat 6, Cholesterol 268.8, Sodium 361, Carbohydrate 8.9, Fiber 3.7, Sugar 3.8, Protein 15.6
Tips:
- Choose fresh vegetables: Use fresh, crisp vegetables for the best flavor and texture in your omelet. Avoid vegetables that are wilted or have brown spots.
- Use high-quality cheese: The cheese you use will make a big difference in the flavor of your omelet. Use a good-quality, flavorful cheese that melts well.
- Don't overcook the eggs: Eggs are delicate and can easily be overcooked. Cook them over medium heat until they are just set, but still slightly runny in the center.
- Season to taste: Don't forget to season your omelet with salt, pepper, and other herbs and spices to taste.
- Serve immediately: Omelets are best served immediately after they are cooked. This will ensure that they are hot and fluffy.
Conclusion:
A Tunisian omelet is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its combination of eggs, vegetables, and cheese, it is a great way to get a healthy and satisfying meal. By following the tips above, you can make a perfect Tunisian omelet every time. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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