Meat and Egg Omelet (املت گوشت و تخم مرغ) — Rustic Persian minced-meat omelet

• 8.8 ozGround beef (85% lean) or ground lamb
• 3½ ozYellow onion, finely grated (About 1 medium onion)
• 1 tbspVegetable oil (1 tbsp)
• 14 gUnsalted butter (1 tbsp)
• 2 tspGround turmeric
• 1 tspFine salt
• ½ tspBlack pepper, freshly ground
• 4Eggs
• 1 tbspWater (1 tbsp, to loosen the eggs for a tender set)

Instructions

1. 1

   Set a 24–26 cm nonstick skillet over medium heat and add the vegetable oil and butter. When the butter melts and foams, add the grated onion and cook for 4–5 minutes, stirring often, until softened and lightly golden.

2. 2

   Add the ground meat and immediately break it up with a wooden spoon into small crumbles. Cook for 6–8 minutes until the meat is no longer pink and most moisture has evaporated, so the mixture sizzles rather than steams.

3. 3

   Sprinkle in the turmeric, salt, and black pepper, then stir for 30–45 seconds to bloom the spices in the hot fat. Spread the meat mixture into an even layer across the pan so the omelet sets uniformly.

4. 4

   In a bowl, whisk the eggs with the measured water for 20–30 seconds until the whites and yolks are fully combined. Pour the eggs evenly over the meat, then reduce heat to medium-low and gently shake the pan to help the eggs flow into gaps.

5. 5

   Cover the skillet and cook for 3–4 minutes until the top is mostly set but still slightly glossy in the center. Uncover and cook 1 more minute, then fold the omelet in half or slide it out whole; rest for 2 minutes so the carryover heat finishes the center without drying it out.