More Great Recipes: Breakfast

Xan's Persian Omelettes

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Member since 2006

Serves | Prep Time | Cook Time


4 eggs, scrambled
1/2 medium onion, sliced into strips
2 medium ripe red tomatoes, quatered
2 tbsp butter
lemon juice
warm tortillas or flat bread

Melt butter in a pan.

Sautee onion and tomato in butter until tomatoes start to turn yellow.

Put tomato and onion in a bowl and set aside.

In same pan, cook scrambled eggs, stirring regularly to keep them fluffy.

When eggs are mostly cooked, add the tomato/onion mixture (with whatever butter has dripped off) back into the pan with the eggs and toss them together until all is heated through.

Plate eggs/veggies and sprinkle with lemon juice. Serve with warm tortillas or flatbread.

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When I was in high school, I had a friend named Xan whose ex-husband was from Iran. She taught me to make this yummy and easy egg dish that she called "Persian Omelettes".

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