Mediterranean Baked Tomato & Tuna Herb Omelette

"**Origin & History**: The omelette traces its formal culinary lineage to France, where beaten eggs became a canvas for precision, restraint, and technique. Yet across the Mediterranean, eggs have long been baked rather than folded—combined with tomatoes, herbs, and preserved fish in home ovens from Provence to coastal Italy and the Levant. Tuna, historically salted or oil-packed for long voyages, naturally found its way into these rustic egg dishes, transforming the quick stovetop omelette into a nourishing baked meal suitable for family tables. **Comparison & Differentiation — Why This Version**: Unlike the classic French omelette, which is softly curdled and cooked à la minute in butter, this premium baked version embraces structure and depth. The inclusion of tomato adds moisture and gentle acidity, while tuna contributes protein and umami absent from traditional omelettes. A touch of flour and baking powder—techniques borrowed from Mediterranean home cooking—create a soufflé-like lift, setting this apart from flat frittatas or crustless quiches. **Sensory Experience & Pro Tips**: Once baked, the omelette emerges lightly golden, tender yet sliceable, with pockets of juicy tomato and flaky tuna. Aromas of olive oil, garlic, and fresh parsley rise gently from the oven. Serve warm with a crisp green salad and crusty bread; a final drizzle of olive oil elevates it from simple comfort to refined nourishment."