PERSIAN OMELETTE RECIPE | OLIVEMAGAZINE
Provided by: Kian Samyani
Categories: Dinner, Lunch
Total time: 25 minutes
Yield: Serves 2
|2 tbsp vegetable oil|
|1 clove garlic, crushed|
|½ onion, finely chopped|
|6 plum tomatoes, deseeded and chopped|
|2 tsp tomato purée|
|25g salted butter, softened|
|½ a small pack chives, finely chopped|
|flatbreads, to serve|
- Heat the oil in a lidded non-stick frying pan over a medium heat, add the garlic and cook for a minute until just starting to turn golden. Tip in the onion and cook for 5 minutes until softened, then add the tomatoes and purée.
- Cook for 5 minutes until all of the moisture has evaporated from the tomatoes. Turn the heat to low and break the eggs into a bowl, then add to the pan. Gently whisk and break the yolks, then put on the lid for a minute. Remove, then stir and mix, then put the lid back on. Continue to do this until the eggs are almost set.
- Spoon into a serving dish then add the salted butter and a sprinkling of chives. Serve with flatbreads.
Calories 472 calories, FatContent 36.3 grams fat, SaturatedFatContent 11.4 grams saturated fat, CarbohydrateContent 10.9 grams carbohydrates, SugarContent 10.1 grams sugar, FiberContent 4.1 grams fiber, ProteinContent 23.3 grams protein, SodiumContent 0.9 milligram of sodium