Omelet-e Reyhan (املت ریحان) — Persian Basil and Tomato Omelette

• 4 eachLarge eggs (room temperature if possible)
• 30 mlWhole milk (2 tablespoons)
• 3 gSea salt (about 1/2 teaspoon, divided)
• 1 gBlack pepper (about 1/2 teaspoon)
• 2 gSumac (about 1 teaspoon)
• 30 gFresh basil (leaves and tender stems, finely chopped (about 1 packed cup))
• 90 gSmall onion (finely diced (about 1 small))
• 15 mlExtra virgin olive oil (1 tablespoon)
• 15 gUnsalted butter (1 tablespoon)
• 20 gGreen chili peppers (1–2 chilies, finely sliced; remove seeds for less heat)
• 300 gMedium tomatoes (about 2 medium, grated or finely chopped; juices included)
• 60 gMozzarella cheese (shredded; low-moisture melts best)

Instructions

1. 1

   Prepare the ingredients: finely dice the onion, slice the green chili, and grate or finely chop the tomatoes so their juices are captured. Chop the basil just before cooking to keep it aromatic. In a bowl, whisk the eggs with milk, 2 g sea salt, black pepper, and sumac for 30–45 seconds until foamy.

2. 2

   Heat a 24–26 cm nonstick skillet over medium heat for 1 minute. Add olive oil and butter and swirl until the butter fully melts and lightly foams, about 30 seconds. Add onion and cook 3–4 minutes, stirring often, until soft and translucent without browning.

3. 3

   Stir in the sliced green chili and cook 30–45 seconds until fragrant. Add the tomatoes (with their juices) and the remaining 1 g sea salt. Cook 4–6 minutes over medium heat, stirring occasionally, until the mixture thickens and most excess liquid evaporates, leaving a jammy tomato base.

4. 4

   Reduce heat to medium-low. Spread the tomato base evenly across the pan, then pour in the egg mixture. Gently pull the edges toward the center with a silicone spatula for 45–60 seconds to create soft curds, then stop stirring so the omelette can set. Cook 2–3 minutes until mostly set on top.

5. 5

   Sprinkle chopped basil evenly over the surface, then add the shredded mozzarella. Cover with a lid and cook 1–2 minutes on low until the cheese melts and the center reaches a soft set (eggs should be glossy, not runny). Rest off heat for 1 minute, then fold or slice and serve warm.