Persian Omelette (Mum's Recipe)
This Persian Omelette is a breakfast delight. It combines eggs, tomatoes, and onions sautéed with turmeric for a unique and delicious flavor.
Servings: 2
Calories: 279kcal
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Ingredients
- 4 eggs
- 3 ripe tomatoes chopped into cubes
- 1 brown onion diced
- 1 ½ teaspoons ground turmeric
- 1 ½ tablespoons extra virgin olive oil
- Sea salt and black pepper
Instructions
- Fry onion in 1 tablespoon of the olive oil in a large pan on medium heat
- Once onions have become translucent, add turmeric and fry for a few minutes to release aromas. At this point, you will need to add the remaining olive oil so the onions don't burn.
- Add tomatoes, season with salt and black pepper and fry together until tomatoes are fully cooked
- Gently crack all eggs in the pan, keeping yolks intact. Season with salt and pepper and place the lid on
- After 3-4 minutes check to see if eggs are cooked to your liking (I personally like the yolk kept runny). If you see uncooked egg whites, use your spatula and poke holes to speed up the cooking process.Serve with some crusty bread or Persian flatbread and enjoy :)
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Nutrition
Calories: 279kcal | Carbohydrates: 14g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 137mg | Potassium: 677mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2013IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 3mg