Menhaden Turkish Omelette
Elevate your breakfast or brunch spread with the vibrant and flavorful Menhaden Turkish Omelette—a unique twist on a beloved Mediterranean classic. This dish combines tender, flaky Menhaden fish fillets with a sautéed medley of fresh tomatoes, green bell peppers, onions, and aromatic spices like cumin and Turkish red pepper flakes (pul biber). The base of fluffy eggs brings it all together, creating a beautifully layered one-skillet meal. Garnished with fresh parsley and served with crusty bread, this high-protein, nutrient-packed omelette is perfect for seafood enthusiasts looking to add a touch of Turkish-inspired cuisine to their repertoire. Easy to make and bursting with umami, it's an ideal recipe for a cozy morning or a sophisticated brunch gathering.
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Recipe Information
Ingredients
- 2 pieces Menhaden fish fillets
- 4 large Eggs
- 1 large Tomato
- 1 medium Green bell pepper
- 1 small Yellow onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Turkish red pepper flakes (pul biber)
- 0.5 teaspoon Ground cumin
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Water
Instructions
1. Prepare the Menhaden fillets by gently patting them dry with a paper towel, then season lightly with a pinch of salt and black pepper. Set aside.
2. Dice the tomato, green bell pepper, and onion into small, bite-sized pieces. Mince the garlic cloves and chop the fresh parsley. Keep each ingredient separate for ease of cooking.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the Menhaden fillets to the pan and cook for 2-3 minutes on each side until golden brown and fully cooked through. Remove the fillets from the skillet and set aside to cool slightly.
4. In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the diced onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened and the onion is translucent.
5. Add the diced tomato to the skillet along with the Turkish red pepper flakes, ground cumin, and a small pinch of salt. Stir well and cook for another 2-3 minutes until the tomatoes are softened and the mixture is fragrant.
6. Flake the cooked Menhaden fillets into small chunks with a fork, then fold them into the vegetable mixture in the skillet. Stir to combine and reduce the heat to low.
7. In a medium mixing bowl, crack the eggs and whisk them together with 2 tablespoons of water, salt, and black pepper. Ensure the eggs are well-beaten for a fluffy omelette texture.
8. Pour the egg mixture evenly over the Menhaden and vegetables in the skillet. Do not stir. Allow the eggs to cook for 5-6 minutes over low heat until the edges are set but the center remains slightly runny.
9. Use a spatula to fold the omelette in half or serve it open-faced for a rustic presentation. Garnish with freshly chopped parsley.
10. Serve the Menhaden Turkish Omelette warm with a side of crusty bread or a simple green salad.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 23.3 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 14.1 mcg | 70% | |
| Calcium | 247 mg | 19% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1732 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
