Persian Omelette

As my partner is Persian we often visit his brother in Bristol and recreate their family recipe of a Persian omelette for breakfast, almost every time! I recently visited Paris to meet up with his parents and they actually made this for me and it was delicious! I want to share their recipe with you all as its healthy, tasty and a little bit different for your weekend brunch…

Ingredients 

Olive oil (or sunflower)

1 Onion, thinly sliced

6 Tomatoes, grated

Mushrooms

Turmeric

salt and pepper

4-5 Eggs

serve with lavash bread (or naan/sourdough) and avocado/spinach

serves 2-3

Method

Heat a good tsp of olive in a frying pan on a medium high heat and add the onion, cook a few minutes to soften then add the tomatoes,

Keep on the same heat and cook for around 10 minutes until most of the liquid has cooked away from the tomatoes and they start to crisp slightly – add the turmeric, salt and pepper and the mushrooms and cook until the mushrooms start to soften,

Make a few slight wells in the mixture and crack in the eggs, wait until the white has cooked then gently stir, trying not to scramble too much,

Serve with avocado, spinach and bread…. and enjoy!

{top tip – this works well with some crumbled feta on top} <3 xx