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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".


  • 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.

Categories: Breakfast 
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