Omelet with matsoni
2 servings
10 minutes
Omelet with matsuni is a refined dish of Armenian cuisine that combines the tenderness of eggs and the refreshing sour taste of matsuni. Historically, matsuni is widely used in Caucasian gastronomy, adding a characteristic tang and lightness to dishes. In this recipe, tomatoes and sweet peppers provide juiciness and richness, while chopped cilantro adds a fresh aroma. The omelet turns out airy and soft, with its flavor revealed through the balance of the sour dairy note and the mild spiciness of black pepper. Ideal for breakfast or a light dinner, it pairs well with lavash or fresh herbs. Quick preparation makes it an excellent choice for a busy day when you want something simple yet exquisite.
1
Chop the tomatoes and peppers into pieces, and fry them in a small amount of any oil over medium heat. Stir occasionally.
- Tomatoes: 1 piece
- Bell pepper: 1 piece
2
Whisk the eggs with matsoni until smooth, season with salt and pepper to taste. When the tomatoes soften, pour in the egg mixture. Stir a few times. When the mixture thickens, leave it on the hot skillet for a couple of minutes.
- Chicken egg: 1 piece
- Matsoni (yoghurt): 100 ml
- Salt: to taste
- Ground black pepper: to taste
3
Chop the cilantro and sprinkle it on the omelet before serving.
- Chopped cilantro (coriander leaf): 1 bunch
