By Setareh Kiumarsi
Ingredients:
2 onions
3 carrots
2 zucchini
1 bunch parsley
1 tomato
1 whole egg
3 egg whites
Fresh lemon juice, to taste
Olive oil
Spices: turmeric, garlic powder, onion powder, rosemary, coriander seeds, salt
Instructions:
1. Prepare the vegetables:
Finely chop the parsley and tomato…these two will stay raw, so don’t cook them.
Julienne (thinly slice) the carrots and zucchini. Slice the onions into rings.
2. Caramelize the onions:
Heat a little olive oil in a pan and add turmeric, garlic powder, onion powder, rosemary, and coriander. Add the onion rings and sauté on low heat until golden and fragrant. Transfer the cooked onions to a bowl and set aside.
3. Cook the carrots and zucchini:
In the same pan, add a bit more olive oil and the same spices. Add the carrots first… sprinkle a little salt and fry them uncovered (they take longer to cook).
Once slightly golden, add the zucchini. Season again with turmeric, garlic powder, onion powder, rosemary, coriander, and a little salt. Add a splash of lemon juice. Cook uncovered so the vegetables don’t release too much water. When they’re tender and lightly fried, turn off the heat and set aside.
4. Cook the eggs:
In a separate bowl, whisk the whole egg and egg whites until slightly frothy. Add turmeric, garlic powder, onion powder, and rosemary.
Heat a little olive oil in a clean pan, pour in the egg mixture, and stir continuously so it doesn’t clump.
5. Combine everything:
When the eggs are cooked, pour them over the fried vegetables (carrot and zucchini). Add the caramelized onions, mix well, and cook together for about a minute.
Turn off the heat and add the chopped parsley and raw tomato. Taste and adjust with salt or lemon juice if needed.
Your vegetable omelet is ready… colorful, aromatic, and full of fiber and nutrients!
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
