Description
A flavorful Persian Omelette made with eggs, vegetables, and spices, perfect for any meal.
Ingredients
Scale
- 4 large eggs
- 1 medium onion, finely chopped
- 1 medium tomato, diced
- 1 bell pepper (any color), diced
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, whisk the eggs until well combined. Add the turmeric, salt, and black pepper, and mix until incorporated.
- Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the diced bell pepper to the skillet and cook for another 3-4 minutes until softened.
- Stir in the diced tomato and cook for an additional 2 minutes, allowing the mixture to soften.
- Pour the egg mixture over the sautéed vegetables in the skillet. Reduce the heat to low and cover the skillet with a lid. Cook for about 8-10 minutes, or until the eggs are set.
- Once cooked, gently slide the omelette onto a serving plate. Garnish with fresh parsley before serving.
Notes
- For a creamier texture, you can add 2 tablespoons of milk or cream to the eggs before whisking.
- If you prefer a spicier kick, consider adding chopped jalapeños or red pepper flakes to the vegetable mixture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 omelette
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg