Chapter 1: Oven Spiced Persian Omelet

Childhood memories of Saturday mornings are still so vivid. Waking up with that overwhelming smell of spices and sizzling sounds in our Persian household turned these mornings into a cultural feast. As my mother has always been the dominating force in our kitchen (like every other Persian mother really), my father kinda terrified us whenever he stepped into the kitchen. Being a proud Persian alpha male made it quite a challenge to gently let him know that his dishes were plain disgusting (and sometimes even burned! Seriously, pitch black food…oh boy). At some point we even had to organize a family intervention! Thankfully, my mom convinced and allowed him to just stick to one product: eggs. For some reason this man, who many believe should be banned from kitchens, has a unique talent to grab some eggs and serve a variety of omelets. Rumor has it that we can even generalize this as a stereotype. Persian men + cooking equals nothing but eggs. 😉 Either way, those Saturday morning memories carry the taste of many egg dishes in our family, created and served by that monster chef! 🙂

Oven Spiced Persian Omelet Blog Images (5 of 5)

Combining my dad’s classic choice of spices with true Dishtales love for simplicity and fresh ingredients I present this spectacular Oven Spiced Persian Omelet Recipe. I have to say that the very first bite didn’t just bring me back to those Saturday mornings. It also took me back to the Alborz mountains of mighty Tehran, where after an early hike we’d spend those weekend mornings with omelets, freshly baked bread and a cup of tea. Food truly enriches our lives. Happy weekend memories!

Oven Spiced Persian Omelet


  • (Serving 1 -very hungry- eater)
  • 2 eggs
  • Cherry tomatoes (chopped in half)
  • 1 Red onion
  • 1 tbsp. creme fraiche
  • ½ tbsp. olive oil
  • A pinch of turmeric
  • A pinch of paprika powder
  • Grated (cheddar) cheese
  • Some fresh coriander
  • Salt & Pepper


  1. Pre-heat oven to 180C/350F and lightly grease a baking dish
  2. Mix the eggs, crème fraiche, olive oil, spices and some grated cheddar cheese in a bowl
  3. Pour half of the mixture into the greased baking dish, add some of the chopped cherry tomatoes and red onion, and poor in the other half of the mixture
  4. Top it off with more cherry tomatoes, red onion and any leftover grated cheddar cheese
  5. Approximately 10/15 minutes shall do for this fabulous breakfast (or lunch) dish that I personally love to garnish with some fresh cut coriander

Oh and FYI:

Make sure to check if the omelet is cooked by pinching the dish with a fork. If not, leave the dish in the oven until cooked properly.


PS. This recipe serves as quite a budget friendly dinner for 1 as well! Press HERE for more dinner for 1 recipes 🙂


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