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Photo of Persian baked omelette by WW

Persian baked omelette

Total Time
35 min
10 min
25 min
This omelette has all the traditional Persian flavours and with mint, onion and zucchini, a fancy breakfast is definitely on the menu this morning!


Extra light cheddar cheese

½ cup(s), grated, (60g)

Brown onion

1 medium, finely chopped


4 medium

Fresh mint

¼ cup(s), chopped, plus extra leaves to garnish

Olive oil

2 tsp


8 medium

White self-raising flour

2 tbs

Grated parmesan cheese

¼ cup(s), (20g)


  1. Grate zucchini and place in a colander. Using your hands, squeeze as much moisture from zucchini as possible. Transfer to a bowl.
  2. Heat oil in a 22cm (base measurement) non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add zucchini and cook, stirring occasionally, for 5 minutes or until just tender.
  3. Meanwhile, whisk eggs, flour and chopped mint in a large bowl until combined. Stir in tasty cheese and parmesan. Add egg mixture to frying pan with zucchini mixture and stir until combined. Reduce heat to low and cook for 6–8 minutes or until base is set.
  4. Preheat grill on medium-high. Grill omelette for 8–10 minutes or until egg is cooked through and top is golden. Set aside for 2 minutes. Sprinkle with extra mint and cut into wedges to serve.