Description
Easy Tomato and Scrambled Eggs Omelette – Armenian Breakfast
This simple and Easy Tomato and Scrambled Eggs Omelette – Armenian Breakfast is served in our house once a week – It’s that GOOD! It’s made with juicy red tomatoes that are boiled and skinned, scrambled eggs, sprinkled with your choice of cheese which is optional, and simple spices to make it even tastier! This breakfast is called Pamidorov Dzvadzegh which translates to “Tomato Scrambled Eggs”.
Ingredients
Units
Scale
- 8 Large Eggs
- 2 Roma Tomatoes
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Pinch of Aleppo Pepper
- 2 tablespoons shredded American Yellow Cheese
- 1 Green Onion
- 1/4 cup Cilantro
Instructions
- Start cracking your eggs into a bowl and beat for 3 minutes until nice and fluffy.
- Place tomatoes into a bowl and pour boiling water over them. Set aside for 10 minutes. Remove from the water and peel the skin off from the tomatoes. Cut the tomatoes in half and remove the inner core of the tomatoes (seeds). Start chopping your tomatoes into small pieces.
- Place oil into the frying pan, wait for your oil to heat up and then place chopped tomatoes. Start to fry tomatoes until their juices have released and evaporated for 5 minutes on high heat. Pour your beaten eggs over your fried tomatoes and mix together. With a rubber spatula, lift the edges to allow access for the egg mixture to fall over and under as you fry your omelette. At this point turn your fire to medium-high and start adding your toppings and seasonings. Fry until the bottom has become crispy for 3-5 minutes. Ready to serve – Enjoy!
Notes
*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Stove-top
- Cuisine: Armenian
Keywords: Pamidorov Dzvadzegh, Egg Omelette, Tomato and Egg Scramble, Armenian recipe, Breakfast, Breakfast Ideas