Shared by Ayala Hodak

This recipe was shared by Ayala Hodak. Read more about her family in "Maheen's Persian Herbed Omelette."
In a large bowl, whisk together the eggs until smooth, then mix in the remaining ingredients.
In a 10-inch nonstick skillet, heat the oil over medium-low heat. Pour mixture into pan and let cook for 1 to 2 minutes. Reduce the heat to low and cook, covered, until the omelette begins to set and the bottom is lightly golden, 7 to 8 minutes. Flip the omelette using a spatula or slide it onto a plate to invert back into the pan and cook until set, 2 to 3 minutes more.
Transfer to a platter, slice and serve.