Egg and Tomato Omelette (Armenian Lolkov Dzvadzegh)

An Armenian classic that is easy and quick to prepare with simple ingredients that are cooked differently than you might expect. Armenian Grannies say that each dish is unique because of the ingredients you choose (or not) to garnish it with.

3 eggs, lightly beaten
3 medium tomatoes
1 Tbsp. butter or ghee
1 green pepper (optional)
2 stalks green onions (optional)
fresh dill weed
kosher or sea salt
black pepper, freshly ground

Garnish:
green peppers, chopped
green onions, chopped
fresh dill weed

To Serve:
lavash or barbari/matnakash

Submerge tomatoes into the boiling water and let them sit for a few minutes. Once the skin starts cracking carefully remove with slotted spoon and put into the ice bath. Peel off the skin and remove the core. Cut into slices and put into the pan.

Simmer for about 5 minutes, then add butter and cook for another minute.

Lightly beat the eggs and spread over cooking tomatoes. Cover and let cook for 3-5 minutes.

Sprinkle with garnish of choice and serve with lavash.