Classic Persian Tomato and Cheese Omelet

Heat the oil or melted butter in a wide frying pan over medium heat until warm and shimmering, but not smoking.

Add the diced tomatoes to the pan and season lightly with salt and black pepper. Cook, stirring occasionally, until the tomatoes soften and release their juices, then reduce into a thick, slightly saucy base.

Stir in the grated cheese and mix until fully melted and evenly combined with the tomatoes.

In a separate bowl, lightly whisk the eggs with a pinch of salt and pepper.

Pour the eggs into the pan and gently fold them into the tomato and cheese mixture to distribute evenly.

Lower the heat slightly and cook until the eggs are fully set yet still tender and moist, avoiding excessive browning.

Remove from the heat and serve immediately while hot.