Tomato Turmeric Omelet

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From: Bon Appetit • Print this Recipe

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Ingredients:

• 1 tbsp butter
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 medium tomatoes, seeded and finely chopped
• ½ tsp turmeric
• Salt and pepper
• 6 eggs
• Optional toppings:
  • Mint
  • Yogurt
  • Olive oil
  • Chili flakes

Directions:

1. Start by heating the butter over medium high and add 1 thinly sliced, large yellow onion.
2. Cook these onions down until they go from soft to a little lacy and crispy at the edges. They should be a really deep brown, with spots bordering on black, because you want to caramelize in order to bring out the natural sweetness. This should take about 8–10 minutes—you want a little charring, because that slight bitterness goes really well with the other flavors.
3. Add 2 cloves of thinly sliced garlic and sauté until they soften, then add 2 medium tomatoes that have been seeded and very finely chopped.
4. Cook the tomatoes until they break down, a lot of water has evaporated, and stuff starts to stick to the pan.
5. Then, add ½ tsp turmeric, along with some salt and pepper.
6. Add your whisked eggs to the pan and reduce the heat to medium, then season with a little more salt and cook until the eggs are just cooked through, then transfer everything to a bowl.