Best Menhaden Turkish Omelette Recipes

Menemen Recipe - Turkish Scrambled Eggs With Tomatoes image

Provided by Turkey's For Life

Time 30m

Number Of Ingredients 11

4 large free range eggs
1 large tomato (or 3-4 medium tomatoes finely chopped)
1 medium-sized onion (peeled & finely shopped)
2 green sivri biber (or 1 small green bell pepper deseeded & finely chopped)
1 handful parsley (freshly chopped)
2 teaspoons hot chilli flakes (optional)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon thyme (or oregano)
salt & pepper (to season)
1 tablespoon sunflower oil (for frying)

Steps:

Add a small glug of sunflower oil to a frying pan and heat gently.
First of all, add your onions and sauté for a few minutes until they become translucent.
Now add your green pepper and stir for a few minutes until it starts to soften.
Now stir in your chopped tomato and add your herbs and spices and salt and pepper.
Simmer over a low heat until your tomato cooks down to form a thick tomato sauce.
Crack your eggs into the pan and stir them until they are scrambled into the mixture.
Remove from the heat and garnish with your parsley.
Serve alone or as part of a larger breakfast.

Nutrition Facts : ServingSize 1 g, Calories 124 kcal

Menhaden (Turkish Omelette) image

Provided by Galley Devil

Categories Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Steps:

In a medium bowl, whisk eggs well.
Add salt and whisk again.
In a frying pan, heat butter and saute the vegetables, except parsley, until almost done.
Add the eggs to the sauteed vegetables.
Add more salt if required.
Garnish with more parsley and serve hot.

Nutrition Facts : Calories 243.6, Fat 11.9, SaturatedFat 3.7, Cholesterol 475.9, Sodium 184.5, Carbohydrate 18.2, Fiber 5, Sugar 9.9, Protein 17.6

Menemen image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 Italian sweet pepper, such as cubanelle, diced
4 large tomatoes (about 1 1/2 pounds), diced (see Cook's Note)
3 large eggs
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley, chopped, optional
Warm bread, for serving

Steps:

Heat the olive oil in a large pan over medium heat. Saute the sweet pepper, stirring frequently, until it softens, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they start breaking down and releasing their juices, 5 to 8 minutes.
Break the eggs into a small bowl and beat lightly using a fork. Add the eggs to the tomatoes and stir to combine. Add 1/2 teaspoon salt and about 1/3 teaspoon black pepper. Cook, gently stirring, until the eggs are just set, about 3 minutes, making sure not to overcook the eggs. Garnish with parsley if using and serve with warm bread.