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Omelette Godje Faranghi – Persian Omelet املت گوجه فرنگی

Omelette Godje Faranghi – Persian Omelet املت گوجه فرنگی

A classic and popular persian breakfast

Course after work cooking, breakfast, Budget Dinner, Dinner, Lunch
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Omelette Godje Faranghi – Persian Omelet املت گوجه فرنگی
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS PERSIAN OMELET

  • 2 large beef tomatoes halved
  • 2 tbsp tomato paste
  • 20 g butter
  • 2 tbsp olive oil
  • 1 tsp paprika sweet
  • salt pepper
  • 1 tbsp lemon juice freshly squeezed (optional)
  • 4 eggs separated

Instructions

PREPARATION PERSIAN OMELET

  1. Halve the tomatoes and place them cut side down in a hot pan.

  2. Add a little water and cook for 3-4 minutes until the skin comes off by itself.

  3. Remove the skin and mash the tomatoes with a meat masher.

  4. Add the tomato paste, stir it all together, and cook for a further 2-3 minutes.
  5. Add the seasoning: paprika, salt, pepper, and freshly squeezed lemon juice (optional). Mix well.
  6. Stir in the butter and olive oil.

  7. Separate the eggs and add the egg whites to the pan first. Allow them to set, stirring constantly.

  8. As soon as the egg whites have set, add the egg yolks, wait a minute, and continue stirring.

Recipe Notes

Enjoy this simple and delicious Persian omelet with a hot cup of tea and fresh lavash bread.