Cooking Instructions
Crack all 4 pcs Egg into a separate bowl.
With the heat off, add 52 g Tomato Paste to the pan.
Add 46 ml Water and stir until thinned.
Add oil — the pan is still off.
Now turn on the heat — keep it low to medium.
Once the liquid evaporates, add 2 g Salt.
Pour in the eggs.
Reduce heat, stir the whites a little, and once they start to set, gently stir in the yolks.
Once the paste and egg are evenly distributed, cook on low heat until the top is set.
Persian Omelette: calories & nutrition (For the entire cooked dish)
Nutri-Score B
353 kcal
Protein 28.2 g
Unsaturated Fat (Good) 7.5 g
Saturated Fat 7.6 g
Trans Fat (Bad) 0.2 g
Carbohydrates 12.0 g
Sugar 8.5 g