Persian-Style Mushroom Omelette (Omelet Gharcheh)
"Experience the sophisticated simplicity of Tehran’s breakfast tables with this velvety, butter-enriched omelette bursting with earthy umami and fresh herbs."
Instructions
Heat a skillet over medium heat and melt 2 tablespoons of the butter. Add the chopped mushrooms and half of the parsley, stirring occasionally, until the mushrooms release their moisture and turn lightly golden. Remove from the pan and set aside.
Crack the eggs into a bowl and gently beat with a fork just until the whites and yolks are combined. Season with salt and black pepper.
Wipe the skillet clean or use a nonstick pan. Melt the remaining 2 tablespoons of butter over medium-low heat, tilting the pan to coat the surface evenly.
Pour in the eggs and let them cook undisturbed until the bottom is set and the top is still slightly soft and creamy.
Spoon the sautéed mushrooms evenly over one half of the omelette. Carefully fold the other half over the filling to form a half-moon shape.
Cook for an additional 30–60 seconds, just until the omelette is fully set but still tender inside.
Slide onto a serving plate, sprinkle with the remaining parsley, and serve immediately while warm.