I thought, I’d share a very special recipe with you today: My grandmother’s Persian Omelette recipe. It’s very dear to my heart, because I have so many beautiful memories of my nan Maman Jamil cooking this for me. She still cooks it and it tastes as amazing as ever!
Some of you are probably wondering: This is called omelette? It doesn’t look like omelette! I know in most parts of the world omelette is an egg dish, that looks like a folded pancake. But when someone in Iran mentions omelette, this is what they refer to.
This dish can be a total lifesaver, because it doesn’t just make the perfect breakfast on a lazy Sunday, but also serves as a quick lunch or dinner. It tastes fantastic any time of the day!
Maman Jamil’s recipe involves quite a few spices, but which and how much you use is of course totally up to you. She herself says, use what you have at home.
Prefer to watch how I cook this? Here’s the recipe video:
Did you know? I now offer Live online cook-along classes, in which we prepare one particular dish together in real time. We go in depth and learn all the tips and tricks you need to know in order to master the dish. The groups are kept small, so that you can ask as many questions as you like and receive personalised advice from me.
breakfast eggs, eggs and tomatoes, Persian omelette
400gfresh or canned tomatoes(14oz)
1/2tspchilli flakes (optional)
salt to taste
fresh basil or herbs of choice
favourite bread to serve
Peel and finely slice the onion. Peel and finely chop the garlic cloves.
If you use fresh tomatoes, chop them now.
Heat the vegetable oil in a pan. Sauté the onion in it for about 10 min. Then add the garlic and sauté both for another 5 min.
Add the tomato paste, dried herbs and spices. Combine everything well.
Then add the canned or fresh, chopped tomatoes and season with salt. Give it a good stir and put on the lid. Reduce the temperature to low and let the tomatoes simmer for 20 min. Stir occasionally.
Add the butter, let it melt and stir it in.
Add in the eggs. I like to stir in only the egg whites and leave the yolks whole. Put the lid back on for a few minutes only, if you like runny yolks.
Serve with your favourite herbs and bread. Enjoy!
I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Persian Omelette! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
Do you wanna learn more about Persian cooking? Sign up to Maman’s recipe mail so you will get notified of new recipes on the blog.
Thanks for stopping by! Enjoy your meal!
This post may contain affiliate links, which means I may receive a commission for each order you place for something I recommended. I only recommend amazing stuff, that I use myself. This helps me maintain this blog. Thank you for your support!