Moroccan · PANTRYHOP RECIPE
Moroccan omelet with tomatoes and cumin
20 minutes · 2 servings · vegetarian
This is a familiar Moroccan home-style egg dish, often served with bread.
Ingredients
Check you have the quantities below.
- 1 tbsp olive oil
- 1/2 medium onion, finely chopped
- 1 large tomato, diced
- 1 tsp ground cumin
- 1/2 tsp salt
- 4 eggs
- 1/4 tsp black pepper
- 2 tbsp chopped parsley
Let’s make it
- Cook onion in oil over medium heat for 3 minutes.
- Add tomato, cumin, and salt; cook 4 minutes until saucy.
- Beat eggs with pepper and stir into the pan.
- Cook gently, folding once, until the eggs are fully set, 3–4 minutes.
- Finish with parsley and serve warm.
Kids can beat the eggs and sprinkle the parsley at the end.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →