Persian Herb Omelette (Omelet-e Sabzi)

Crack the eggs into a large mixing bowl and whisk well until the yolks and whites are fully blended and slightly frothy.

Season with salt and black pepper, then pour in the milk and whisk again until the mixture is smooth and airy.

Gently fold in the chopped parsley, tarragon, and green onions, ensuring the herbs are evenly distributed throughout the eggs.

Heat the oil in a wide nonstick or heavy frying pan over medium heat until shimmering but not smoking.

Pour the egg and herb mixture into the pan, tilting the pan gently so it spreads into an even layer.

Cook undisturbed until the bottom is set and lightly golden and the top begins to firm. Carefully flip, or fold if preferred, and cook the other side until fully set and lightly browned.

Remove from the heat, slice into portions, and serve warm, ideally with fresh bread or a simple salad.