Growing up, my dad would always make us Persian omelets on the weekends, which consisted of eggs mixed with tomatoes, onions, and turmeric. If you’re Persian, then you know that turmeric is a staple spice in every Persian’s household. Not only does it give a unique and distinctive taste to dishes but it’s anti-inflammatory and jam-packed with health benefits.
My dad’s Persian omelets were something that my brother and I never stopped looking forward to eating. However, after eating my dad’s Persian omelet and then, seeing an American omelet, I remember feeling confused. Persian omelets look nothing like the traditional omelets we make in America. Persian omelets look more like scrambled eggs, whereas American omelets are typically rolled or folded over, with meat, veggies, or cheese in between. Nevertheless, Persian omelets are absolutely delicious and a true favorite of mine. Although I love cooking and consider myself to be a good cook, I find myself feeling intimidated when it comes to making Persian dishes I grew up eating, even if it is just an omelet, in this case. But when my dad recently showed me how to make a Persian omelet, I couldn’t believe just how easy it really was and wondered why I didn’t attempt to make it sooner. Breakfast time definitely would have been more exciting, delicious, and nutritious.
Without further ado, let’s get started!
- 2 medium tomatoes, cut into quarters
- 2 eggs
- Red onions, chopped (use however much to your liking; I’m a little sensitive to onions, so I use less than a handful but enough to cover the bottom of the pan)
- 1/2 tsp turmeric
- Sea salt to taste
- Pepper to taste
- 1-2 tbsp olive oil
- Cilantro (optional)
Heat a tbsp of oil in a nonstick pan over medium heat.
Add your onions and cook until golden.
Add your tomatoes.
Cover the pan with a lid for about 5 minutes, keeping a watchful eye on it. You don’t have to worry about your onions burning because the steam trapped inside the pan from the closed lid will add moisture to the onions.
When you remove the lid, the tomatoes should be soft enough where you can break them up with a wooden spoon or the spatula you’re using.
Add your turmeric, salt, pepper, and another tbsp of oil, in order to prevent the tomatoes from sticking to the pan.
Crack your eggs right into the pan and swirl around.
Keep swirling the eggs around with the tomato and onion mixture until they form into scrambled eggs.
Voila! Just as easy as that, you’ve got yourself a Persian omelet.
While it’s not traditional to garnish it with cilantro, I did, because I absolutely love cilantro on anything.
I hope you enjoy this dish! Please leave me a comment if you decide to try it. I’m curious to know how many others love this dish as much as I do!
Nutrition facts: 162 calories, 10 g fat, 3 g saturated fat, 370 mg cholesterol, 146 mg sodium, 12 g protein, 5 g carbs, 1 g fiber, 3 g sugar