Omelet-e Sabzijat (املت سبزیجات) — | Persian Vegetable Omelette

• 4 largeEggs (room temperature)
• 3 gSalt (about 1/2 tsp, plus more to taste)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)
• 30 mlOlive oil (2 tbsp, divided)
• 120 gOnion (1 medium, finely diced)
• 100 gBell pepper (1 small, diced (red or green))
• 150 gMushrooms (sliced (cremini or white button))
• 220 gTomato (2 medium, grated or finely chopped)
• 80 gSpinach (fresh, roughly chopped)

Instructions

1. 1

   In a bowl, crack 4 eggs and whisk for 45–60 seconds until the whites and yolks fully combine and look slightly foamy. Whisk in 3 g salt and 1 g black pepper. Set aside at room temperature while you cook the vegetables so the eggs cook evenly and don’t seize on contact with the hot pan.

2. 2

   Heat a 24–26 cm nonstick skillet over medium heat for 2 minutes. Add 15 ml olive oil, then add 120 g diced onion. Sauté 6–7 minutes, stirring every 30 seconds, until translucent with light golden edges. This step builds the sweet base typical of Persian breakfast omelets and prevents raw onion flavor.

3. 3

   Add 100 g diced bell pepper and cook 3 minutes over medium heat. Add 150 g sliced mushrooms and cook 5–6 minutes, stirring often, until their moisture releases and mostly evaporates. If the pan looks dry, add 5 ml olive oil. Browning the mushrooms concentrates umami and keeps the omelet from turning watery.

4. 4

   Stir in 220 g grated (or finely chopped) tomato and cook 4–5 minutes until thickened and glossy, with most liquid reduced. Add 80 g chopped spinach and cook 60–90 seconds just until wilted. Taste the vegetable mixture and adjust salt by 1–2 g if needed, keeping it slightly under-seasoned for the eggs.

5. 5

   Lower heat to medium-low. Drizzle the remaining 10 ml olive oil around the edges of the pan, then pour in the whisked eggs evenly. Use a spatula to gently lift the edges and let uncooked egg flow underneath for 60–90 seconds. Cover with a lid and cook 4–6 minutes until the top is just set.

6. 6

   Turn off the heat and rest the omelet, covered, for 2 minutes to finish carryover cooking and keep it tender. Slice into 4 wedges. Serve immediately while warm; the texture should be soft and juicy but not runny. If you prefer a folded omelet, fold in half after resting and warm 30 seconds more.