Persian Omelette Recipe

Omelette Irani

  • serves 2
  • Easy

Reflecting the food of Tehran's hole-in-the-wall kabab houses, Berenjak restaurant's convivial cooking is ideal to recreate at home. Try this simple omelette as part of a meze feast


*This recipe is gluten-free according to industry standards



  • vegetable oil 2 tbsp
  • garlic 1 clove, crushed
  • onion ½, finely chopped
  • plum tomatoes 6, deseeded and chopped
  • tomato purée 2 tsp
  • eggs 6
  • salted butter 25g, softened
  • chives ½ a small pack, finely chopped
  • flatbreads to serve


  • Step 1

    Heat the oil in a lidded non-stick frying pan over a medium heat, add the garlic and cook for a minute until just starting to turn golden. Tip in the onion and cook for 5 minutes until softened, then add the tomatoes and purée.

  • Step 2

    Cook for 5 minutes until all of the moisture has evaporated from the tomatoes. Turn the heat to low and break the eggs into a bowl, then add to the pan. Gently whisk and break the yolks, then put on the lid for a minute. Remove, then stir and mix, then put the lid back on. Continue to do this until the eggs are almost set.

  • Step 3

    Spoon into a serving dish then add the salted butter and a sprinkling of chives. Serve with flatbreads.

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Nutritional Information

  • Kcals 472
  • Fat 36.3g
  • Saturates 11.4g
  • Carbs 10.9g
  • Sugars 10.1g
  • Fibre 4.1g
  • Protein 23.3g
  • Salt 0.9g