Scrambled eggs with three types of onions and vegetables
1 serving
15 minutes
Eggs with three types of onion and vegetables is a vibrant dish of Mediterranean cuisine that combines the freshness and spiciness of aromatic ingredients. The recipe's history traces back to traditional breakfasts of the region where vegetables and eggs play a key role. The dish unites the tenderness of zucchini, the slight bitterness of eggplants, the acidity of tomatoes, and the exquisite taste of three types of onion. Sumac adds a light citrus note while sesame gives a nutty hint. In the end, green onions and avocado refresh the composition, adding texture and richness. The eggs turn out juicy, fragrant, and nutritious—perfect for a light breakfast or late dinner. It is easy to prepare, satisfying, and provides a sense of comfort. The unique combination of vegetables makes the dish versatile while its rich flavor delights lovers of Mediterranean cuisine.
1
Wash and dry the vegetables. Cut the required amount.
2
Chop the vegetables coarsely.
3
Send the leeks, onions, eggplant, and zucchini to a heated pan with oil. Add sumac and salt. Stir.
- Leek: 0.1 stem
- Onion: 0.1 piece
- Eggplant: 0.1 piece
- Zucchini: 0.1 piece
- Sumac: 0.5 teaspoon
- Salt: to taste
4
After 2-3 minutes, add the tomato pieces. Stir and reduce the heat.
- Tomatoes: 0.1 piece
5
After 3-4 minutes, stir and add the eggs.
- Chicken egg: 2 pieces
6
Mix the ingredients and shift the omelet to the center of the pan. Remove from heat. Cover with a lid for 2 minutes.
7
Finely chop the green onion, slice the avocado, season with salt, and drizzle with lemon juice.
- Spring onion: 0.1 stem
- Avocado: 0.5 piece
- Salt: to taste
- Lemon: 0.1 piece
8
Place the scrambled eggs on a plate, sprinkle with green onions, and add avocado beside it. Sprinkle with sesame seeds and salt.
- Spring onion: 0.1 stem
- Avocado: 0.5 piece
- Sesame seeds: 0.5 teaspoon
- Salt: to taste
