Xan's Persian Omelettes
4 eggs, scrambled
1/2 medium onion, sliced into strips
2 medium ripe red tomatoes, quatered
2 tbsp butter
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.
Pairs Well With
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".