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Classic vegetarian omelette

This omelet is an everyday breakfast staple in most Iranian households. Technically speaking, it’s not an omelet (it’s more of a scramble), but for some reason, the Farsi word for this dish is just omelet. This recipe is easy and endlessly adaptable. The general ratio here is to use two eggs and one tomato per person, which you can scale up to feed a crowd. You can add onions and garlic, use canned tomatoes instead of fresh, keep the eggs whole instead of whisking, add spices, and so on. 



  • 1 tablespoon extra-virgin olive oil
  • 2 Roma tomatoes, roughly chopped
  • Fine salt and freshly ground black pepper
  • 4 large eggs
  • 1 tablespoon tomato paste (optional)
  • Feta cheese, for garnish (optional)
  • Lavash or flatbread, warm, for serving (optional)


  1. In a medium sauté pan over medium-high heat, warm the oil until glistening. Add the chopped tomatoes and sprinkle with salt and pepper. Cook, using a spatula, to occasionally move the tomatoes around in the pan for five minutes. 
  2. While the tomatoes cook down, crack the eggs into a small bowl and whisk them until the mixture is uniform in colour and texture and is light and foamy. 
  3. Once the tomatoes are softened and their liquid is mostly evaporated, stir in the tomato paste (if using) and let it cook for two minutes or until it has slightly darkened in colour. Otherwise, add the eggs, along with salt and black pepper. Cook for three to five minutes, pushing the mixture around in the pan so the eggs can form small curds and taking occasional breaks to let the eggs set. Remove the eggs from the heat while they’re still slightly wet and glistening. 
  4. Sprinkle the omelet with feta, if desired, and serve with warm bread (if using). Enjoy!

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