Parsi Omelette Recipe

Prepare eggs and mix-ins

Crack the eggs into a medium bowl. Add 1 tablespoon milk or water, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk until combined and slightly frothy.

Add the finely chopped green chilli (adjust seeds for heat), 1/4 small onion (finely chopped), 1/4 tomato (finely diced), and 1 tablespoon chopped cilantro to the eggs. Stir to combine so the vegetables are evenly distributed.

Fold in the 2 tablespoons grated cheese gently so it is evenly distributed but not fully melted into the raw egg mixture.

Cook the omelette

Heat a non-stick skillet over medium heat. Add 1 tablespoon butter or oil and let it foam or shimmer. Pour the egg mixture into the skillet and gently spread so it forms an even round. Lower heat to medium-low.

Cook undisturbed for about 2 minutes, or until the edges set and the underside is light golden. If the top is still very wet, cover the pan with a lid for 30–60 seconds to help set the top without burning the bottom.

When the omelette is mostly set but still slightly soft on top, fold it in half using a spatula. Cook another 20–30 seconds to finish melting the cheese inside. Slide onto a warm plate.

Preheat a grill pan or skillet over medium-high heat. Brush the cut side of the tomato half with 1 teaspoon olive oil or butter and sprinkle 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp dried oregano (if using).

Place the tomato cut-side down on the hot pan. Grill for 2–3 minutes until char marks appear and the tomato is slightly softened. Flip and cook for another 30–45 seconds to warm through. Remove and keep warm with the omelette.

Mix the softened 1 tablespoon butter with grated garlic (optional), 1/8 tsp red chilli flakes and 1/8 tsp paprika or a pinch of cayenne to make a 'fire' butter. Spread evenly on both sides of the 2 bread slices.

Heat a clean skillet or a toaster oven. For skillet: add a small knob of butter or a quick spray of oil, place the bread slices and toast on medium heat for 1–2 minutes per side until golden brown and crisp. For toaster oven: toast until golden.

Alternatively, place the buttered bread under a broiler for 1–2 minutes, watching carefully so it does not burn.

Place the folded Parsi omelette on a plate. Arrange the grilled tomato half alongside and serve the fire toast on the side. Optionally garnish the omelette with a few extra cilantro leaves and a light grind of black pepper.