Meat and Egg Omelette (املت گوشت و تخم‌مرغ) — Rustic Persian skillet breakfast

• 180 gYellow onion, finely diced
• 24 mlVegetable oil (About 1.5 tbsp)
• 400 gGround beef (85% lean) or ground lamb (Beef is lighter; lamb is richer)
• 2 tspGround turmeric
• 5 gFine salt (About 1 tsp)
• 0.5 tspBlack pepper, freshly ground
• 6Large eggs
• 30 mlWater (Helps the eggs set softly)
• 20 gFresh parsley, finely chopped (Plus extra for serving if desired)

Instructions

1. 1

   Set a 28–30 cm nonstick or well-seasoned skillet over medium heat and add the vegetable oil. Add the diced onion and cook for 6–8 minutes, stirring often, until translucent and lightly golden; this sweetness is the backbone of the dish.

2. 2

   Add the ground meat and immediately break it up with a wooden spoon into small crumbles. Cook for 6–7 minutes until no pink remains and the meat begins to brown; if excess fat pools, spoon off 15 ml to keep the omelette from turning greasy.

3. 3

   Sprinkle in the turmeric, salt, and black pepper and stir for 60–90 seconds to toast the spices in the hot fat. The mixture should look evenly yellow-gold and smell nutty and warm; reduce the heat to medium-low if the spices threaten to scorch.

4. 4

   In a bowl, whisk the eggs with the water for 20–30 seconds until the whites and yolks are fully combined. Stir in the chopped parsley, keeping a little aside for garnish; this keeps the eggs fragrant and bright against the savory meat.

5. 5

   Spread the meat mixture into an even layer and pour the egg mixture over the top. Cover with a lid and cook on low heat for 5–7 minutes until the edges are set and the center is just barely glossy; gentle heat prevents rubbery eggs.

6. 6

   Turn off the heat and let the omelette rest, covered, for 2 minutes so carryover heat finishes the center. Slice into 4 wedges, sprinkle with the reserved parsley, and serve immediately while the eggs are tender and the meat is juicy.