Persian Omelet

Name: Persian Omelet
Yield: 2
Cuisine: Persian
Ingredients: 1 tablespoon extra virgin olive oil; 1 small brown onion, finely diced; Salt flakes and freshly ground black pepper, to taste; 25g butter; 1 clove garlic, crushed; 150g grape tomatoes, halved; 4 eggs; 3 green onions; Fresh herb sprigs, for serving; Flatbread, for serving

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What Persians call omelet is more like what I would call scrambled egg with tomato. It’s usually not a pretty dish, but it is a tasty one that appears on almost every breakfast menu in Iran. Typically the egg is finely scrambled so that it’s a creamy red mass, I opt for a bit more visual appeal by gently folding the almost set egg through the fried tomato. Either way it tastes great! Serve with saffron, rose and cardamom tea for a traditional Iranian breakfast.

Serves 2

Ingredients

1 tablespoon extra virgin olive oil
1 small brown onion, finely diced
Salt flakes and freshly ground black pepper, to taste
25g butter
1 clove garlic, crushed
150g grape tomatoes, halved
4 eggs
3 green onions
Fresh herb sprigs, for serving
Flatbread, for serving

Method

Place oil in a small frying pan over low–medium heat.
Add onion and a generous pinch of salt, cover and cook, stirring occasionally, for 10–15 minutes, until just starting to colour.
Stir in butter, garlic and a good grind of pepper.
Once butter has melted, stir in tomato, spreading it out into an even layer.
Cook for about 5 minutes, without stirring, just shaking the pan gently from time to time, until tomato softens.
Make 4 indentations in the tomato and break in the eggs.
Cook for a couple of minutes until they set on the bottom then gently fold the uncooked egg under the cooked to lightly scramble it through the tomato.
Serve Persian omelet immediately with green onion, herbs and bread on the side.