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Tomato omelette

Whole recipeFrom: T.C. Millî Eğitim Bakanlığı, Yumurta (2011)

Ingredients

  • 150 gEgg
  • 123 gTomato
  • 14.4 gButter
  • 6.1 gSalt

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Egg51%
  2. Tomato42%
  3. Butter 5%
  4. Salt 2%

Ingredients by weight, heaviest at the bottom.

Method

  1. Wash the eggs, crack them into a deep bowl and whisk.

  2. Peel the tomato and dice it small.

  3. Stir the tomato and salt into the eggs.

  4. Heat the butter in a pan, pour in the mixture and spread it evenly.

  5. Cover and cook over low heat until both sides turn light pink.

  6. Serve hot.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Yumurta (2011); the method is written in our own words.

Last changed: November 1, 2026

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