1351. Burghul Omelette with Tomato and Feta

This to me, this constitutes whole eating. Wholesome, minimally processed ingredients come together to deliver a flavorsome and satisfying meal that just so happens to be healthy.
This is a loaded omelette, autrement. The egg base is loaded with cooked burghul just before it is completely set on the surface. Add some tomato and feta cheese followed by a quickish bake in the oven to set the whole thing, and deliver it for breakfast or lunch or even dinner.


Ingredients:

For the Egg Base:
1 Tbsp ghee (or olive oil)
6 large eggs
¼ cup heavy cream
¼ cup basil, plus extra for topping
½ tsp salt
¼ tsp pepper

For the Filling:
1 cup cooked burgul*
1 1/2 cups halved tomatoes
½ cup crumbled feta, plus extra for topping




Method:

Preheat oven to 425F.
Whisk together eggs, cream, basil, salt, and pepper. Add ghee into an 8” high-sided skillet over medium-low heat. Pour in the egg mixture and let cook/sit for 3 to 4 minutes, until the bottom has started to set.
Sprinkle the cooked burgul into the egg mixture and then place the tomatoes on top. Finish with the feta right before you put the omelette in the oven.
Transfer to oven and bake for 15 to 18 minutes until omelette is completely set- it should be puffed and the cheese should be browning. Sprinkle with extra herb before serving.

صحة و عافية