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Sumac and olive omelette

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  • 3 eggs
  • 1 small tomato, chopped
  • 1 handful parsley, chopped
  • olives, remove pit
  • 0.5 tsp salt
  • 0.25 tsp cinnamon powder
  • 0.25 tsp black pepper
  • 0.25 tsp paprika
  • 1/8 tsp ground coriander
  • 1 pinch of turmeric
  • 1 tsp sumac
  • 1 tsp butter
  • 1 tsp olive oil
  • 1 handful of cheddar cheese
  • extra olives if you wish
  • Cooking Time
    5 mins or so
  • Serving
    Serves 1
  • Skill Level


A quick, yet filling and scrumptious breakfast/lunch. The sumac gives this tangy goodness to the omelette. You could change what you add according to your liking, but this is how I made it - and it was super delicious!! 
  1. In a bowl, whisk the eggs with a fork, then add the tomato, parsley, olives, salt, cinnamon powder, black pepper, paprika, ground coriander, turmeric and sumac and mix well
  2. In a pan, over medium heat, add the butter and olive oil, until the butter melts. Pour in the egg mixture and it to start cooking from the sides. You can then use a spoon to bring in the egg mixture from the edges to the centre, and fill this space with runny egg
  3. After a minute or so, check the colour of the egg underneath. If it has gone golden in colour, toss the egg onto its other side (either be brave and toss it in the air or use a spatula to help you)
  4. Add the cheddar cheese and olives to one half of the omelette. After a minute, turn just one half of the omelette over the cheesy side and leave for 30 seconds to help melt the cheese then transfer onto a serving plate

Garnish with chopped parsley if you wish. You can check out the video for a visual explanation of the steps. The omelette is moist and tangy, and soooo flavourful! I hope you like it just as much as I did. Enjoy :)


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