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Persian Omelette in a Pan - Termeh Travel
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5 from 3 votes

Persian Omelette

Persian Omelette is the White Knight, the savior, and the candle in the darkest night for single parents, college students, and the hungry or lazy individuals who hate cooking.
The recipe is simple. Saute tomatoes and mix them with eggs. However, I’m going to show you how to elevate the Persian omelet into a dish from a Michelin star restaurant (just kidding). It can be served as a breakfast, dinner, or even lunch. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: Persian
Keyword: Persian Omelette
Servings: 2 persons
Calories: 555kcal
Author: Shahab Shabani


  • 4 eggs 376 cal
  • 6 medium tomatoes 144 cal
  • 1 tbsp tomato paste 13 cal
  • 2 tbsp vegetable oil or 100 g butter 124 cal
  • 1 medium onion 44 cal
  • Salt black pepper, cinnamon


  • Step 1: Dice finely or grate tomatoes, saute on medium heat until almost all of the juice evaporates. Add the tomato paste and vegetable oil/butter and fry for 1-2 min.
  • Step 2: Crack the eggs and mix it with tomatoes on low heat and try to achieve a balanced, reddish color. Taste it, and then add the salt, pepper, and cinnamon, based on your taste.
  • Step 3: Slice the onion and make crispy, fried onion. You can saute, microwave, roast in the oven, or even use a pot full of boiling water and use its lid to make it oil-free.
  • Step 4: Put a generous amount of crispy fried onions on your omelet and serve it alongside flatbread, veggies (basils, garden radish, pickles, and raw onions).