Persian-Style Tomato and Feta Omelette (Omelet Gojeh Farangi ba Panir)

Heat the olive oil in a large nonstick skillet over medium heat until shimmering.

Add the diced tomatoes and sauté for about 5 minutes, stirring occasionally, until they soften and release their juices, becoming slightly jammy.

In a bowl, crack the eggs and beat them with salt and black pepper until well blended.

Pour the beaten eggs evenly over the tomatoes in the pan. Gently stir once to distribute the tomatoes, then let the eggs settle.

Sprinkle the crumbled feta evenly over the surface. Cover the pan, reduce the heat to medium-low, and cook for about 8–10 minutes, until the eggs are just set and the cheese is lightly melted.

Remove from the heat, garnish with fresh parsley, and serve immediately while warm.