This Adana breakfast cooks fine bulgur with egg and pepper into a hearty omelet.
8 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Soak 0.5 tea glass fine bulgur with hot water for 5 minutes.
Mix the eggs, chopped peppers, salt, and red pepper flakes with the bulgur.
Heat the omelet pan with 1 tablespoon oil over medium heat for 1 minute.
Spread the mixture in the pan and cook for 4 minutes, until the bottom browns.
Turn the omelet and cook for 3 more minutes so the inside does not stay raw.
💡 Tip: Soaking the bulgur first gives a softer result in the omelet.
🍽️ Serving suggestion: Serve the omelet hot with tomato and fresh peppers on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~214
kcal calories
11
g protein
18
g carbs
10
g fat
3.2g
Sugar
2.2g
Fiber
691.8mg
Sodium
3.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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