About This Dish
A hearty, thick omelette loaded with tomatoes, peppers, onions, and fresh herbs that is the signature breakfast and lunch dish of Atlas Mountain Berber villages. Unlike a delicate French omelette, this is a substantial, rustic dish cooked in a tagine or cast iron pan until set. Berber omelettes are served at every mountain trekking lodge and rural guesthouse, and they represent the simple, honest cooking of Morocco's highland communities. Often served with freshly baked bread and mint tea, this is the meal that fuels hikers and mountain workers.
Ingredients
- 4 Eggs
- 2 Tomatoes, diced
- 1 Green pepper, diced
- 1 Onion, diced
- 2 tbsp Fresh herbs (parsley, cilantro)
- 1/2 tsp Ground cumin
- 2 tbsp Olive oil
- to taste Salt and pepper
Instructions
- 1
Sauté onion and pepper in olive oil for 5 minutes.
- 2
Add tomatoes and cumin. Cook 5 minutes until softened.
- 3
Beat eggs with herbs, salt, and pepper. Pour over vegetables.
- 4
Cook on medium-low until set, about 5 minutes. Do not stir.
- 5
Serve from the pan with bread.
Tips & Tricks
- This is not a folded omelette — it is flat and thick, like a frittata.
- Cook slowly on low heat for the best texture.
- Add crumbled khlii or goat cheese for extra richness.