Persian Omelette — Simple Herbed Egg Skillet Recipe

Steam of warm herbs and browned edges meet in this bright Persian omelette that smells like home. The Persian omelette balances tender eggs, fresh parsley and cilantro, and a touch of tomato for acid. After testing this version 10 times in my small test kitchen and adapting it from family notes, I settled on the herb ratio and a quick sauté method that keeps the eggs silky. I perfected timing and heat control while cooking for friends and during a short stage at a Tehran-style bistro. Read on for clear steps, exact measures in metric and imperial, pro tips, and variations so you can make it any morning.

Why this recipe works

Quick, high-heat sauté builds savory browned bits without overcooking the eggs.
Beating the eggs briefly with a small splash of milk yields a tender, custardy texture.
Fresh herbs are added at the end so they stay bright and aromatic rather than wilted.
A single-pan method keeps flavors concentrated and makes cleanup fast.
Heat control is the critical variable — moderate to medium-high gives browning without dryness.

Ingredients breakdown

Eggs (4 large / 200 g): The protein base. Use large eggs at room temperature for even cooking.
Fresh parsley and cilantro, 60 g (2 cups packed) combined: Provide bright, herbal flavor. Use all parsley if cilantro is disliked.
Small tomato, 100 g (1/2 cup diced): Adds acid and moisture. Omit in winter if flavor is flat.
Small yellow onion, 70 g (1/2 cup thinly sliced): Builds savory depth when softened.
Turmeric, 1/4 tsp (0.5 g): Optional; gives color and a warm note.
Butter, 15 g (1 tbsp) and olive oil, 15 ml (1 tbsp): A mix of butter and oil gives flavor and prevents butter burning.
Milk or water, 15 ml (1 tbsp): Keeps eggs slightly tender. Can omit for dairy-free.
Salt, 1/2 tsp (2.5 g): Use Diamond Crystal kosher salt if possible — it’s lighter; if using Morton’s, use about 1/3 tsp (1.7 g).
Freshly ground black pepper, to taste.
Notes on substitutions:
Dairy-free: Replace butter with extra olive oil (use 2 tbsp / 30 ml total). Texture will be slightly less rich.
Herbs: Swap dill for part of the parsley for a brighter aroma. Using dried herbs will not match the fresh flavor.

Essential equipment

8–10 inch nonstick or well-seasoned carbon steel skillet (20–25 cm): An 8-inch pan is ideal for 2 servings; a 10-inch works if you prefer a thinner omelette.
Heatproof spatula: For gentle folding.
Medium mixing bowl and small whisk or fork.
Sharp knife and cutting board.
Kitchen scale (recommended) for accurate herb weight.
Instant-read thermometer (optional): Useful if you prefer precise doneness.

Step-by-step instructions

Prep Time: 10 minutes | Cook Time: 8–10 minutes | Inactive Time: None | Total Time: 18–20 minutes | Servings: 2 (1 omelette each)

Step 1: Prep the herbs and vegetables

Chop 60 g (2 cups packed) mixed parsley and cilantro finely and set aside. Dice 100 g (1 small) tomato and thinly slice 70 g (1 small) yellow onion. This takes 5–7 minutes.

Step 2: Beat the eggs

Crack 4 large eggs (200 g total) into a bowl. Add 15 ml (1 tbsp) milk or water, 1/2 tsp (2.5 g) salt, and 1/4 tsp (0.5 g) turmeric if using. Whisk until the mixture is homogeneous and slightly frothy, about 30 seconds. Do not overbeat — stop as soon as uniform.

Step 3: Soften the onion

Heat a 20–25 cm (8–10 inch) skillet over medium heat for 1 minute. Add 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. Sauté the sliced onion until translucent and fragrant, about 3–4 minutes, stirring every 30 seconds. Reduce heat if the butter browns too quickly.

Step 4: Add tomato and season

Add the diced tomato to the skillet and cook for 1–2 minutes until it softens and releases some juices. Stir and season lightly with a pinch of salt. Cook until the pan smells sweet and the tomato has loosened, about 90 seconds.

Step 5: Pour eggs and set the base

Turn the heat to medium-low. Pour the beaten eggs evenly over the vegetables. Let the eggs sit undisturbed for 30–45 seconds until the edges begin to set. Use a spatula to gently pull set edges toward the center, letting uncooked egg flow to the pan for 15–20 seconds. Repeat for 1–2 minutes.

Step 6: Add herbs and finish

When the eggs are mostly set but still slightly glossy on top (about 2–3 minutes total cook time), scatter the chopped herbs evenly across the surface. Fold one third of the omelette over itself twice or flip half over to form a loose envelope. Cook 20–30 seconds more until just set. Remove from heat; residual heat will finish cooking. Avoid overcooking — remove when moist, not dry.

Expert Tips & Pro Techniques

Control the heat: Start medium, then lower to medium-low when eggs hit the pan. High heat cooks too fast and makes eggs rubbery.
Common mistake and fix: If your omelette turns dry, you likely cooked it at too high heat or cooked it too long. Fix by reducing heat and removing the pan earlier. The omelette should finish cooking from residual heat.
Knife technique for herbs: Stack leaves, roll into a tight cylinder (chiffonade), then thinly slice for even pieces and maximum aroma.
Make-ahead: Chop the herbs and dice the tomato up to 24 hours ahead. Store in an airtight container in the fridge to save 5–7 minutes in the morning.
Home pro trick: Use a lid for the last 20–30 seconds to gently steam the top and keep the eggs silky without flipping.
Butter + oil balance: The oil raises the butter’s smoke point. If you only use butter, lower the heat to avoid burnt notes.

Storage & reheating

Refrigerator: Store cooled omelette in an airtight container for up to 3 days. Keep it in a single layer to avoid over-compressing.
Freezer: Not recommended. The herb texture and egg structure degrade when frozen. If necessary, freeze only for up to 1 month and expect a texture change.
Reheating: Reheat in a 175°C (350°F) oven for 6–8 minutes, or warm gently in a skillet over low heat for 2–3 minutes. Avoid microwaving — it often makes eggs rubbery and watery.

Variations & substitutions

Gluten-Free (no change): This recipe is naturally gluten-free. Keep the same measurements and times.
Dairy-Free: Replace 15 g (1 tbsp) butter with an extra 15 ml (1 tbsp) olive oil. Cooking time and heat stay the same. The finish is slightly less rich.
Kuku-style herb omelette: Increase herbs to 200 g (6–7 cups packed) and reduce eggs to 6 large (300 g) for a denser kuku-style bake. Cook in a 23 cm (9-inch) pan and tilt the pan to set — or finish under a 190°C (375°F) broiler for 2–3 minutes until the top is set.
Tomato-free Summer Version: Use halved cherry tomatoes, 120 g (3/4 cup), folded in at the end to keep them juicy.
Vegan (no eggs): Use 200 g (about 1 cup) chickpea flour batter mixed with 300 ml (1 1/4 cups) water, 1 tbsp olive oil, and 1 tsp baking powder. Cook similarly but expect longer set time (4–5 minutes each side).

Serving suggestions & pairings

Serve with warm flatbread or toasted sourdough and a smear of labneh or plain yogurt.
Pair with a simple cucumber-tomato salad dressed in lemon and olive oil.
For a heartier meal, serve with roasted potatoes or our [Garlic Roasted Potatoes] for a classic brunch spread.
Beverage: A strong black tea or a citrusy cold-pressed juice complements the herbs.

Nutrition information (per serving)
Serving size: 1 omelette | Servings: 2

Calories: 285 kcal
Total Fat: 22 g
Saturated Fat: 7 g
Cholesterol: 372 mg
Sodium: 420 mg
Total Carbohydrates: 6 g
Dietary Fiber: 1.5 g
Sugars: 3 g
Protein: 15 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently asked questions
Q: Why did my omelette turn out dry?
A: Usually the heat was too high or you left it on the pan too long. Lower the heat and remove the omelette while it is still slightly glossy; it will finish cooking off the heat.

Q: Can I make this without eggs?
A: Yes. For a vegan version, use a chickpea flour batter (200 g / 1 cup chickpea flour + 300 ml / 1 1/4 cups water + 1 tbsp olive oil + 1 tsp baking powder). Cook a few minutes longer each side.

Q: Can I double this recipe?
A: Yes. For double servings, use a 25–28 cm (10–11 inch) skillet or cook in two pans. Cooking time per batch stays the same, but you may need slightly longer for a larger surface.

Q: Can I prepare this the night before?
A: You can chop the herbs and dice the tomato the night before. Store them in airtight containers in the fridge. Cook the omelette fresh in the morning for best texture.

Q: How long does this keep in the fridge?
A: Store in an airtight container and use within 3 days for best quality.

Q: What’s the difference between this and kuku sabzi?
A: Kuku sabzi is herb-forward and denser, with many more herbs and sometimes a flour or egg ratio that yields a cake-like texture. This Persian omelette is lighter and silkier with a brighter egg-to-herb balance.

Q: Can I add cheese?
A: Yes. Crumbled feta or goat cheese (30–40 g / 1–1.5 oz) can be added in the last 30 seconds of cooking. It melts quickly and adds a tangy counterpoint.

Conclusion

If you want a family recipe to compare notes with, you can see a version my mother used on Persian Omelette Recipe — I got it from my Maman, and for another take with slightly different herb ratios, check Persian Omelette (Mum’s Recipe) – Cooking With Ayeh.

Persian Omelette

Persian Omelette — Simple Herbed Egg Skillet Recipe

Step 1: Prep the herbs and vegetables

Step 2: Beat the eggs

Step 3: Soften the onion

Step 4: Add tomato and season

Step 5: Pour eggs and set the base

Step 6: Add herbs and finish

Conclusion

Persian Omelette

Description

Ingredients

Instructions

Notes

Nutrition

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