Herb Omelette (املت سبزی) — Fluffy Persian breakfast with fresh herbs

• 6Large eggs (about 300 g without shells)
• ¼ cupWhole milk (for a softer, fluffier curd)
• 3 gSea salt (about 1/2 tsp)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)
• 1⅜ ozFresh parsley, finely chopped
• 10 gFresh tarragon leaves, finely chopped (remove tough stems)
• 1.1 ozGreen onions, thinly sliced (white and green parts)
• 2 tbspVegetable oil (about 2 tbsp, divided)

Instructions

1. 1

   Chop the parsley and tarragon finely, then slice the green onions thinly so they distribute evenly. Pat the herbs dry if they are wet, because excess water can make the omelette weep and turn dense.

2. 2

   Crack the eggs into a bowl and add the milk, salt, and black pepper. Whisk briskly for 30–45 seconds until the mixture looks uniform and slightly foamy, which helps the omelette set up light.

3. 3

   Fold the chopped parsley, tarragon, and green onions into the egg mixture until evenly suspended. Let the bowl rest for 2 minutes so the herbs start to perfume the eggs and the foam stabilizes.

4. 4

   Heat a 24–26 cm nonstick skillet over medium heat for 1 minute, then add 15 ml of the oil and swirl to coat. The oil should shimmer but not smoke, because too-high heat browns the outside before the center sets.

5. 5

   Pour in the herb-egg mixture and immediately reduce the heat to medium-low. Use a silicone spatula to gently pull the edges toward the center for about 45 seconds, allowing uncooked egg to flow into the gaps while keeping the curds tender.

6. 6

   Cover the pan with a lid and cook for 3–4 minutes until the top is mostly set but still slightly glossy in the center. Drizzle the remaining 15 ml oil around the edge to help release and to keep the omelette moist.

7. 7

   To finish, either fold the omelette in half or slide it onto a plate and flip it back into the pan to set the top for 30–45 seconds. Remove from heat and rest for 1 minute before slicing, because carryover heat finishes the center without drying it.