Persian-Style Tomato & Mushroom Omelette (Omelet-e Gojeh Farangi-e Majlisi)
"**Origin & History** Omelet-e Gojeh Farangi occupies a cherished place in modern Persian home cooking, emerging in the late Qajar and early Pahlavi eras when tomatoes—once called *gojeh farangi*, or “foreign plums”—became fully integrated into Iranian kitchens. While eggs have long been central to Persian breakfasts and light suppers, the pairing of slow-cooked tomatoes with gently set eggs reflects Iran’s broader culinary philosophy: coaxing depth and sweetness from vegetables before introducing protein. Over time, regional households enriched the dish with mushrooms, peppers, and herbs, turning a humble omelette into a nourishing, all-season comfort food. **Comparison & Differentiation – Why This Version** Unlike French omelettes that emphasize speed and buttery restraint, or Mediterranean versions folded quickly in a pan, this Persian-style interpretation layers vegetables and cooks them slowly, almost like a braise. The inclusion of mushrooms and bell pepper deepens umami and sweetness, while fried onion and garlic echo classic Persian *sofreh* flavors. This version is considered “premium” because it respects patience: moisture is reduced deliberately before the eggs are added, ensuring concentration rather than dilution. Optional mozzarella adds a gentle, modern creaminess without overpowering the vegetables. **Sensory Experience & Pro Tips** The final dish is tender and spoonable, with jammy tomatoes, silky mushrooms, and softly set eggs perfumed by garlic and parsley. Aromas are sweet, vegetal, and faintly caramelized. Serve it warm with fresh flatbread, herbs, and a squeeze of lemon for balance."
Health Benefits
Instructions
Lightly oil a heatproof dish and arrange half of the tomatoes in an even layer.
Top with half of the mushrooms and all of the chopped bell pepper.
Scatter the garlic, fried onion, and parsley evenly over the vegetables.
Add the remaining tomatoes and mushrooms, drizzle with oil, and season with salt and black pepper.
Cover and cook gently over low heat until the vegetables soften and release their juices.
Uncover briefly, if needed, to evaporate excess liquid and concentrate flavor.
Beat the eggs until smooth, stirring in mozzarella if using.
Pour eggs over the vegetables, cover, and cook gently until just set; finish in the oven if desired.