Scallion & Tomato Omelette (املت با پیازچه) — Persian Herb-Scented Breakfast Omelette

• 4Large eggs (about 200 g without shells)
• 120 gScallions (thinly sliced; white and green parts separated)
• 300 gRipe tomatoes (grated or finely chopped)
• 18 mlOlive oil (about 1 tbsp + 1 tsp)
• 2 tspDried mint (crushed between fingers)
• 3 gFine salt (about 1/2 tsp)
• 1 tspBlack pepper (freshly ground)
• 15 gFresh cilantro (finely chopped)
• 30 mlWater (to help tomatoes melt into a sauce)

Instructions

1. 1

   Prep the aromatics so cooking stays fast. Slice the scallions and keep the white parts separate from the green, then grate or finely chop the tomatoes and chop the cilantro.

2. 2

   Warm a 24–26 cm nonstick skillet over medium heat for 1 minute, then add the olive oil. Add the scallion whites and cook for 2 minutes, stirring often, until softened and fragrant but not browned.

3. 3

   Add the tomatoes, water, salt, and black pepper and stir well to combine. Simmer 4–5 minutes until the tomatoes reduce into a glossy, spoonable sauce and the raw tomato smell is gone.

4. 4

   Stir in the dried mint, scallion greens, and chopped cilantro and cook for 30 seconds to bloom the herbs. Spread the mixture into an even layer so the eggs will set uniformly.

5. 5

   Crack the eggs directly over the tomato-scallion base, spacing them evenly across the pan. Use a fork to gently break the yolks and lightly marble them into the sauce, keeping some distinct yellow and red streaks.

6. 6

   Reduce heat to medium-low and cover the skillet with a lid. Cook 3–4 minutes until the whites are set and the yolks are softly set, then uncover and cook 30–60 seconds more to evaporate excess moisture.

7. 7

   Remove from heat and rest the omelette for 1 minute so it firms slightly for clean scooping. Serve straight from the pan, dividing into 2 portions, and scrape up the tomato-herb base with each bite.