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Tomato Omelette Recipe | Omelette Gojeh Farangi
Welcome to Takrecipe, the educational portal which brings you fascinating and distinctive culinary experiences from all over the world. We are thrilled to present today a unique recipe for an omelet prepared in the Iranian manner. A well-liked dish in Persian cuisine is Omelette Gojeh Farangi, sometimes called Persian Tomato Omelette. The dish is typically eaten for breakfast or as a light dinner and is cooked with eggs, tomatoes, onions, and spices. However, this meal is beyond its simple recipe.
As you may know, the omelet is a popular dish in France, but it has since been adapted by different cultures and countries to suit their unique tastes and preferences. The Iranian omelet version is a fantastic twist on this classic dish that is easy to make and incredibly delicious. The dish is believed to have originated in northern Iran, specifically in the city of Rasht. Rasht is known for its unique cuisine, heavily influenced by the Caspian Sea and surrounding regions. The city’s culinary traditions have been shaped by its location, history, and culture, making it a foodie’s paradise.
“Gojeh Farangi,” in the name of this dish, which means “foreign tomato,” denotes that tomatoes were not indigenous to Iran. Tomatoes were brought to Iran in the 18th century by the Qajar dynasty, and the natives adopted them right once. Iranians introduced tomatoes to their cooking and came up with new dishes like Omelette Gojeh Farangi, which became mainstays of Persian cuisine staples.
Including a few critical components, such as onions, tomatoes, and turmeric, separates the Iranian omelet from its French and other foreign equivalents. These components give the meal a unique flavor and scent, making it a delightful and filling breakfast choice.
Start by chopping one onion finely and sautéing it in a nonstick skillet with a tablespoon of oil until it becomes translucent. Cooking should be continued by adding a diced tomato and a teaspoon of turmeric. After that, beat three eggs in a bowl and add them to the tomato and onion mixture in the pan.
Omelette Gojeh Farangi is a nutritious and healthy dish rich in protein, vitamins, and minerals. Eggs are the dish’s primary ingredient, making it a good source of high-quality protein. Eggs are also rich in vitamins A, D, and E and minerals like iron and calcium.
Tomatoes are another key ingredient in Omelette Gojeh Farangi. They are a great source of vitamin C, and K. Tomatoes are also rich in antioxidants, which help protect the body against free radicals and prevent chronic diseases like cancer and heart disease.
Onions, which are also used in the dish, are rich in vitamins C and B6 and minerals like potassium and manganese. Onions are also a good source of antioxidants, which help to protect the body against damage caused by free radicals.
This Iranian-style omelet is quick and effortless to prepare, but it is also packed with nutrients that can help boost your energy and keep you feeling full and satisfied throughout the day. It’s the perfect breakfast for anyone looking for a quick and easy meal that is both nutritious and delicious.
Omelette Gojeh Farangi is a delicious and nutritious dish that is loved by many. Whether enjoyed for breakfast or as a light meal, Omelette Gojeh Farangi is sure to satisfy and delight anyone who tries it. We hope you enjoyed learning about this unique and exciting take on the classic omelet. Stay tuned for more exciting recipes from Takrecipe, where we bring the world’s flavors to your kitchen.
Tomato Omelette Recipe
- 8 Tomato
- 1 Large onion
- 2 Garlic (optional)
- 4 Egg
- 1 Bell pepper (optional)
- Black pepper
- Curry (optional)
- Thyme (optional)
- Peel and wash the onion and chop it finely. Put a pan on medium heat and add some oil. Once the oil is hot, add the chopped onion and sauté it until transparent. Some may eliminate the onion and prepare this omelette only with eggs and tomatoes, but we recommend using onion since it will absolutely enhance its taste.
- You can also grate some garlic cloves and add them to the pan. Sauté them only for a few minutes until they release their aroma.
- Now add turmeric and curry to the pan and sauté them for a minute until they give a golden hue to the onion.
- Peel and dice the tomatoes into small pieces and add them to the pot. Sauté them for a few minutes. Then put the lid on, reduce the heat to medium-low, and let them release their juice.
- Let the tomatoes break down, and the mixture looks like a sauce. You can add puréed tomatoes instead of diced tomatoes. Moreover, if your tomatoes are less than recommended, you can sauté tomato paste before adding the tomatoes to bring more tomato flavor to your dish.
- If you want to use bell pepper in your omelette, chop it finely and add it to the pan. You should sauté the bell peppers until they are completely soft and cooked.
- When the tomatoes are soft enough and are like a creamy tomato mixture, crack the eggs over them and gently stir until they get scrambled. You can also crack the eggs in a small mixing bowl and beat them until frothy, then add them to the pan and stir. This will give you a more uniform look. You can also crack some eggs on the omelette and leave them on top to cook whole.
- Add salt, black pepper, and thyme and stir them frequently until they cook. Depending on how runny or cooked you prefer, eggs will take about 5 to 7 minutes to cook. That is it. Prepare some for yourself and serve it with flatbread. Some also pair it with fresh herbs, sliced onion, chili pepper, or lemon juice. Enjoy your meal!