Persian-Style Creamy Vegetable Omelette (Omelet-e Tokhm-e Morgh)
"Indulge in a luxurious, velvet-textured breakfast that marries traditional Persian flavors with a sophisticated, creamy French twist."
Instructions
In a large bowl, crack the eggs and add the milk. Whisk until the mixture is smooth, pale, and fully combined. Set aside.
Prepare all vegetables: finely chop the onion, slice the mushrooms, dice the tomato, and grate the cheese so everything is ready before cooking.
In a small saucepan over medium-low heat, melt the butter. Add the flour and stir constantly for 1–2 minutes until smooth and lightly cooked, forming a simple white sauce. Remove from heat and set aside.
Heat the cooking oil in a nonstick skillet over medium heat. Add the chopped onion and sliced mushrooms, and sauté until soft and lightly golden.
Pour the egg and milk mixture over the vegetables. Season with salt and black pepper, then cover the pan and allow the eggs to cook gently until mostly set but still tender.
Stir the prepared white sauce into the onion and mushroom mixture, distributing it evenly for a creamy filling.
On one half of the omelette, scatter the diced tomatoes and grated cheese. Let the cheese melt completely.
Spoon the creamy mushroom mixture onto the other half of the omelette. Carefully fold the omelette over the filling and cook briefly until fully set.
Slide onto a serving plate and serve hot. Garnish with grated carrots, lettuce, or shredded cabbage if desired.