🍽️Breakfast

Persian-Style Tomato & Mushroom Omelette (Omelet-e Gojeh Farangi)

Name: Persian-Style Tomato & Mushroom Omelette (Omelet-e Gojeh Farangi)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 12 tomatoes, sliced; 5 mushrooms, sliced; 1 bell pepper, finely chopped; 2 tablespoons fried onion; 4 cloves garlic, finely chopped; 3 large eggs; 2 tablespoons chopped parsley; 3 tablespoons vegetable oil, divided; Salt, to taste; Black pepper, to taste; 2 tablespoons grated mozzarella cheese (optional)

"Elevate your brunch with this vibrant, vegetable-rich Persian classic that transforms simple tomatoes into a luxurious, melt-in-your-mouth masterpiece."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

12 tomatoes, sliced
5 mushrooms, sliced
1 bell pepper, finely chopped
2 tablespoons fried onion
4 cloves garlic, finely chopped
3 large eggs
2 tablespoons chopped parsley
3 tablespoons vegetable oil, divided
Salt, to taste
Black pepper, to taste
2 tablespoons grated mozzarella cheese (optional)

🌱 Vegetarian🌱 Gluten-Free🌱 Low-Carb🌱 High-Fiber⚡ Medium

❤️Health88%

😋Taste92%

🥳Joy90%

👨‍🍳Difficulty35/100

📜 The Story

While the classic Persian Omelet-e Gojeh Farangi is a minimalist street-food staple of tomatoes and eggs, this layered version represents the 'Ghahvekhaneh' style evolved for modern home kitchens. It incorporates mushrooms and bell peppers to create a more substantial, nutrient-dense meal reflecting the rich agricultural diversity of the Iranian plateau.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

8/10

☕Bitter

1/10

✨ Sensory Profile

"A symphony of sun-ripened tomatoes melting into a savory, jam-like base, punctuated by the earthy bite of mushrooms and the aromatic perfume of garlic. The texture is a delicate balance of silky, soft-set eggs and the slight crunch of bell peppers, filling the air with a nostalgic, garden-fresh scent."

Chef's Mastery

💡

The Secret

For the most authentic flavor, allow the tomatoes to cook down until the oil begins to separate and take on a deep red hue before adding the eggs; this 'Sorkh Kardan' process caramelizes the natural sugars.

⚠️

Avoid This

Adding the eggs while there is still too much watery juice in the pan, which results in a poached or 'soupy' texture rather than a cohesive omelette.

❄️

Storage

Keep in an airtight container for up to 48 hours; reheat in a covered skillet over low heat with a teaspoon of water to restore moisture.

Instructions

Lightly grease a heatproof Pyrex or similar dish with 1 tablespoon of the oil. Arrange half of the sliced tomatoes evenly over the bottom.

Layer half of the mushrooms over the tomatoes, then scatter the chopped bell pepper evenly on top.

Combine the chopped garlic with the fried onion and sprinkle over the vegetables. Finish with the chopped parsley.

Add the remaining tomatoes and mushrooms as a second layer. Drizzle with the remaining 2 tablespoons of oil and season generously with salt and black pepper.

Cover the dish and cook gently over low heat until the tomatoes soften and release their juices. You may also cook it covered in the oven or microwave until the vegetables are tender.

If there is excess liquid, uncover the dish and briefly increase the heat to evaporate moisture and concentrate the flavors.

In a bowl, beat the eggs until well blended. If using mozzarella, stir it into the eggs.

Pour the egg mixture evenly over the vegetables. Cover and cook gently until the eggs are just set. If using cheese, you can finish the dish in the oven or microwave to ensure the eggs are fully cooked and the cheese is melted.