Description
A bright Persian omelette with tender eggs, fresh herbs, and tomato for a delightful breakfast.
Ingredients
Scale
- 4 large eggs (200 g)
- 60 g (2 cups packed) fresh parsley and cilantro combined
- 100 g (1/2 cup) small tomato, diced
- 70 g (1/2 cup) small yellow onion, thinly sliced
- 1/4 tsp (0.5 g) turmeric (optional)
- 15 g (1 tbsp) butter
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) milk or water
- 1/2 tsp (2.5 g) salt
- Freshly ground black pepper, to taste
Instructions
- Prep the herbs and vegetables: Chop mixed parsley and cilantro finely and set aside. Dice tomato and thinly slice yellow onion. This takes 5–7 minutes.
- Beat the eggs: Crack eggs into a bowl. Add milk or water, salt, and turmeric if using. Whisk until just combined and slightly frothy.
- Soften the onion: Heat skillet over medium heat for 1 minute. Add olive oil and butter. Sauté onion until translucent, about 3–4 minutes.
- Add tomato and season: Add diced tomato to skillet and cook for 1–2 minutes until softened. Season lightly with salt.
- Pour eggs over the vegetables: Turn heat to medium-low. Pour beaten eggs evenly over the vegetables. Let sit undisturbed for 30–45 seconds, then gently pull set edges toward the center.
- Add herbs and finish: When eggs are mostly set but still glossy on top, scatter chopped herbs. Fold omelette and cook for 20–30 seconds more. Remove from heat.
Notes
For dairy-free, replace butter with extra olive oil. Can prepare herbs and tomato a day in advance to save time in the morning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Persian
Nutrition
- Serving Size: 1 omelette
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 15g
- Cholesterol: 372mg