Persian-Style Meat Omelette (Omelet Goosht)

Heat 1 tablespoon of the vegetable oil in a non-stick skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until evenly browned and fully cooked.

Stir in the green onions, corn, mushrooms, soy sauce, chili sauce, salt, and black pepper. Cook for several minutes until the mushrooms release their moisture and the mixture becomes fragrant and well combined. Remove from the heat and set aside.

In a mixing bowl, whisk the eggs with the water or milk until smooth. Season lightly with salt and black pepper.

Heat a small non-stick pan over medium heat and lightly grease it with some of the remaining oil. Pour in about one-quarter of the egg mixture, tilting the pan to create a thin, even layer.

Cook until the bottom is set and lightly golden, then carefully flip and cook the other side just until tender. Transfer to a plate.

Repeat with the remaining egg mixture to make four thin omelettes, greasing the pan as needed.

Place one omelette on a plate, spoon one-quarter of the meat filling along the center, and gently roll it up. Repeat with the remaining omelettes.

Serve immediately while warm for the best flavor and texture.