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Omlet (Omelette)

Asia › Turkey
serves 4 40 min Easy 15 versions
Meat-free Vegetarian Gluten-free Lactose-free Under 45 Minutes Breakfast Lunch
Omlet tarifi
Renee Comet (photographer) · Public domain

Omelette with Vegetables

One of 15 versions of Omlet (Omelette). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 6 piece egg
  • 175 gram onion
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 piece red pepper · medium
  • 1 piece green pepper · medium
  • 450 gram tomato
  • half bunch parsley
  • 1 teaspoon oregano
  • 1 dessert spoon salt
  • 1 teaspoon black pepper

How to make it

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  1. Put the olive oil in a pan.
  2. Add the chopped onion and fry over a medium heat until it changes colour and softens.
  3. Crush the garlic and add it to the pan.
  4. Deseed the peppers, chop them small and add them to the pan.
  5. Cook for 6-7 minutes, stirring often.
    7 min
  6. Peel and deseed the tomatoes, chop them small and add them to the pan.
  7. Wait until they have absorbed their liquid and are well cooked.
  8. Beat the eggs lightly in a bowl; add half the parsley, the oregano, the salt and the black pepper.
  9. Pour the mixture into the pan.
  10. With the help of a spatula, spread the egg all over and let it cook through.
  11. Cook until the mixture has set and turned golden.
  12. Scatter the remaining parsley over it and serve with a slice of fresh bread.
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Omlet (Omelette) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

With liver base Baked — broccoli, mushroom and olives, sliced Baked — courgette and minced meat, filled Baked, with chard Colourful Farmhouse Filled with vegetables In the pan — chard and pasta, as one round Plain With cheese With fish With potatoes With rice With sweetcorn With vegetables
Ingredient With liver Baked — broccoli, mushroom and olives, sliced Baked — courgette and minced meat, filled Baked, with chard Colourful Farmhouse Filled with vegetables In the pan — chard and pasta, as one round Plain With cheese With fish With potatoes With rice With sweetcorn With vegetables
black pepper ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ — ✓ — ✓ ✓
butter ✓ — ✓ — ✓ ✓ — ✓ ✓ — — — — ✓ —
onion — ✓ — ✓ — ✓ ✓ ✓ — — ✓ — — — ✓
parsley ✓ ✓ — — — ✓ ✓ — — — ✓ — ✓ — ✓
oil — ✓ ✓ — — ✓ — ✓ — — ✓ ✓ — — —
kaşar cheese — — ✓ — — — ✓ — — ✓ — ✓ ✓ — —
milk — ✓ — ✓ — — ✓ — ✓ — — ✓ — — —
margarine — — — — — — ✓ — — ✓ — ✓ — — —
oregano — — — — — — ✓ — — — — — ✓ — ✓
pepper — — ✓ — ✓ — — — — — — — — — ✓
tomato ✓ ✓ — — — — — — — — — — — — ✓
chard — — — ✓ — — — ✓ — — — — — — —
olive oil — — — — — — — — — — — — ✓ — ✓
potato — — — — — ✓ — — — — — ✓ — — —
breadcrumbs — — — ✓ — — — — — — — — — — —
broccoli — ✓ — — — — — — — — — — — — —
carrot — — — — ✓ — — — — — — — — — —
courgette — — ✓ — — — — — — — — — — — —
cream — — — — — — — — — — — — — ✓ —
dil peyniri (string cheese) — ✓ — — — — — — — — — — — — —
dill — — ✓ — — — — — — — — — — — —
flour — — — — — — — ✓ — — — — — — —
garlic — — — — — — — — — — — — — — ✓
grey mullet — — — — — — — — — — ✓ — — — —
ham — — — — — ✓ — — — — — — — — —
lamb liver ✓ — — — — — — — — — — — — — —
lemon — ✓ — — — — — — — — — — — — —
lor peyniri (curd cheese) — — — ✓ — — — — — — — — — — —
minced meat — — ✓ — — — — — — — — — — — —
mushrooms — ✓ — — — — — — — — — — — — —
olives — ✓ — — — — — — — — — — — — —
pasta — — — — — — — ✓ — — — — — — —
peas — — — — — — ✓ — — — — — — — —
rice — — — — — — — — — — — — ✓ — —
salami — — — — — — ✓ — — — — — — — —
sweetcorn — — — — — — — — — — — — — ✓ —
water — — ✓ — — — — — — — — — — — —
yoghurt — — — — — — — ✓ — — — — — — —

With liver

serves 4 25 min

A filling omelette made with sauteed lamb liver and tomato. Good at breakfast and at dinner alike.

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Baked — broccoli, mushroom and olives, sliced

serves 6 55 min

An omelette in which sauteed broccoli, mushrooms and olives are baked in a round tin with a creamy egg mixture and served in slices.

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Baked — courgette and minced meat, filled

serves 4 55 min

A dish in which a courgette and minced meat filling is spooned into thin omelettes cooked one by one, and baked with kaşar cheese.

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Baked, with chard

serves 6 1 hr 20 min

An oven omelette baked in a tin with chard and lor cheese. Served in slices.

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Colourful

serves 2 20 min

A colourful omelette sauteed with strips of pepper and grated carrot, cooked with the lid on.

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Farmhouse

serves 6 30 min

A thick, filling omelette with potato, ham and spring onion, cooked on both sides.

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Filled with vegetables

serves 4 40 min

A filling breakfast dish in which two thin omelettes are stuffed with a pea and salami mixture.

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In the pan — chard and pasta, as one round

serves 4 45 min

An omelette in which boiled chard, pasta and fried onion are cooked in the pan as a single round with a yoghurt and egg mixture.

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Plain

serves 3 15 min

The basic omelette technique: once the base turns pink the two edges are folded into the middle, and it is served cut into three.

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With cheese

serves 1 10 min

The classic cheese omelette for one; the egg whites are beaten without being frothed.

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With fish

serves 4 50 min

An omelette in which boiled white fish is pulled into flakes, mixed with egg and cooked in the pan.

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With potatoes

serves 4 35 min

An omelette made with fried potatoes, cooked on both sides and sliced with kaşar cheese.

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With rice

serves 4 40 min

An omelette baked in a tin with boiled rice; cooked without browning the top too much.

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With sweetcorn

serves 2 15 min

A soft omelette enriched with sweetcorn and cream, taken off the heat while still half runny.

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