Cooking traditional Iranian breakfast with tandoori bread

fresh herbs

🥗Healthier: spinach

💰Cheaper: frozen mixed herbs

Spinach is more accessible and still provides nutrients.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric offers color and health benefits at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly alternative.

potato

🥗Healthier: sweet potato

💰Cheaper: zucchini

Zucchini is lower in calories and cost-effective.

Whisk eggs in a bowl until well combined.

Chop fresh herbs finely and add to the eggs.

Dice onion and sauté in olive oil until translucent, about 5 minutes.

Add diced potato to the skillet and cook until tender, about 10 minutes.

Stir in turmeric, cumin, salt, and pepper, mixing well.

Pour the egg and herb mixture over the sautéed vegetables.

Cook on medium heat until the edges set, about 5 minutes.

Carefully flip the omelette or transfer to an oven to bake until fully set, about 10 minutes.

Garnish with lemon juice and chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens