Olive Magazine
Persian Omelette Recipe

Omelette Irani

Published: February 14, 2019 at 4:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Gluten free
  • Vegetarian
Nutrition:
NutrientUnit
kcal472
fat36.3g
saturates11.4g
carbs10.9g
sugars10.1g
fibre4.1g
protein23.3g
salt0.9g
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Ingredients

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

Method

  • 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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