فارسیPersian Omelette
15 minutes
Egg
4 pcs
Water
46 ml
Salt
2 g
Tomato Paste
52 g
Cooking Instructions
Crack all 4 pcs Egg into a separate bowl.
With the heat off, add 52 g Tomato Paste to the pan.
Add 46 ml Water and stir until thinned.
Add oil — the pan is still off.
Now turn on the heat — keep it low to medium.
Once the liquid evaporates, add 2 g Salt and pepper.
Pour in the eggs.
Reduce heat, stir the whites a little, and once they start to set, gently stir in the yolks.
Once the paste and egg are evenly distributed, cook on low heat until the top is set.
Nutritional Composition (per 100g)
Nutri-Score C
118 kcal
Protein 9.4 g
Unsaturated Fat (Good) 2.5 g
Saturated Fat 2.6 g
Trans Fat (Bad) 0.1 g
Carbohydrates 4.0 g
Sugar 2.9 g