Have I ever mentioned how much I love breakfast??!! It truly is my favorite meal, the one that I don’t like to skip!! Now let’s move on with today’s recipe.Â I decided on the name of today’s recipes after much consideration about the spelling of the title. The American spelling is “Omelet” while the French, from which it originally derives, is “Omelette.” I finally settled on the French version because in Farsi we borrow a good few words from French! With all of this said, the irony of it all is that while Persians call this an omelet, in reality the way it is served is commonly referred to as scrambled eggs!
When I lived in Iran omelets were not on heavy rotation on our breakfast menu,Â they only appeared once in a while. I can’t say that I cared because truthfully I was given the most delicious and my most favorite breakfast in the world by my grandma, Maman Fakhri, every day. For me nothing is above a piece of any of the Persian breads, some feta cheese, jam and Persian Tea!
This omelet is the most simplistic one out of a couple more that I am planning on posting. It is so incredibly simple to make and taste wise it is great! All you need are three ingredients!
Ingredients (1 serving)
1 small tomato, diced
1/4 cup diced onion
salt & pepper
Saute onion in some oil on medium low until just past translucent, about 5 minutes.Â The idea is for the onion to be still crunchy.
Add the tomatoes and continue to saute for a couple of more minutes.
While the tomatoes cook place the eggs in a small bowl, season with salt and pepper.
Whisk the eggs with a whisk or a fork.
Add the eggs to the onion and tomato and scramble. Cook eggs to your preferred consistency either slightly on the soft and moist side or dry.
What I love about this omelet is the fact that the onion is still a bit on the crunchy side and the taste of it is incredibly sweet and it balances out with the tomatoes and eggs deliciously!