This recipe is a favorite of mine. Coming from an Israeli family this was the go to breakfast. It’s perfect to keep you full for hours, but not feel heavy. Enjoy!
*Omelet feeds 1 Person, Salad feeds 2*
Ingredients
- 1 tbs curry
- 1 tbs sweet paprika
- 2 large eggs
- olive oil (or butter)
- 2 lemon
- 1 cucumber
- 1 red bell pepper
- 1 Red onion
- salt
- pepper
- 1/4 cup tahini
- cool water
Directions:
- in a bowl whisk eggs
- on a pan on medium heat add some olive oil (or butter) to coat the bottom of the pan and add the curry powder and sweet paprika
- once you can smell the curry add your eggs to the pan and let cook until the side is fully cooked then flip to cook the other
- Once your omelet is cooked, add your salt and pepper
- Start cutting your vegetables (cucumber, bell pepper, red onion) into small cubes and place them in a bowl
- Add salt and pepper to the salad and a drizzle of olive oil and squeeze one whole lemon and mix it all together
- After making the salad and the omelet, in a separate bowl add the tahini, salt, water, and lemon and mix it all together to create a smooth consistency (you want it to be between thick and runny)
- add more water or lemon juice depending on the taste
- Once everything is ready, plate your omelet and salad and drizzle tahini over the salad and if you want the omelet (it is my favorite)
