Oven-Baked Tuna Omelette with Fresh Herbs and Tomato

"**Origin & History** While the omelette itself is a cornerstone of European technique, the baked tuna omelette belongs to a broader Middle Eastern and Mediterranean tradition of oven-set egg dishes enriched with vegetables, herbs, and pantry proteins. In Iranian and Levantine home kitchens, eggs are frequently combined with tomatoes, onions, and herbs to create nourishing meals that bridge breakfast and supper. The introduction of canned tuna in the 20th century transformed these dishes into practical, protein-rich family staples, perfectly suited to urban life and shared tables. **Comparison & Differentiation — Why This Version** Unlike the classic French omelette, which is pan-cooked, butter-laden, and delicately folded, this version is baked gently in the oven, resulting in a cohesive, sliceable texture. The addition of grated onion and tomato creates natural moisture, while parsley brings herbal freshness rather than dairy richness. A small amount of flour and baking powder—absent in traditional omelettes—lifts the mixture slightly, producing a light, soufflé-like crumb that distinguishes this premium home-style interpretation. **Sensory Experience & Pro Tips** As it bakes, the aroma of sweet onion, tomato, and garlic softens into a savory perfume, punctuated by herbs and warm spice. The finished omelette is tender yet structured, with flakes of tuna suspended in a custardy interior and a lightly golden surface. Serve warm with flatbread, crisp greens, and a squeeze of lemon for brightness."