Classic Persian Sugar Omelette (Omelet Shekar)

Crack the eggs into a large mixing bowl and whisk vigorously until pale, light, and slightly frothy. Add the salt and vanilla extract, mixing until fully incorporated.

Heat a shallow nonstick pan over medium heat. Add a portion of the oil or butter and allow it to melt and heat until shimmering but not smoking.

Pour enough egg mixture into the pan to create an even, thin layer covering the surface. Cook gently until the omelette is fully set and lightly golden on the bottom, without browning too deeply.

Sprinkle a portion of the sugar evenly over the surface of the cooked omelette. Using a spatula and fork, carefully roll the omelette into a tight, neat log, allowing the sugar to melt slightly inside.

Transfer the rolled omelette to a serving plate. Repeat with the remaining egg mixture, adding more oil or butter as needed, to make approximately three omelettes.

Serve warm, whole or sliced, ideally with tea.