1. Prepare the vegetables

Wash and chop the spinach, slice the onion, and mince the garlic. If using tomato, dice it into small cubes.

2. Sauté the onions

Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add the sliced onions and cook until they become soft and golden brown, about 5-7 minutes.

3. Add garlic and spices

Stir in the minced garlic, turmeric, black pepper, and salt. Cook for 1-2 minutes until fragrant, ensuring the spices coat the onions evenly.

4. Cook the spinach

Add the chopped spinach to the skillet and sauté until wilted, about 2-3 minutes. If using tomato, stir it in at this stage.

5. Add the eggs

Lower the heat to medium-low. Crack the eggs directly into the skillet over the spinach mixture. Gently stir the eggs into the vegetables, or leave them whole for a layered presentation. Cook until the eggs are set to your desired consistency, about 5 minutes.

6. Serve and garnish

Transfer the Persian omelette to a plate and garnish with fresh herbs. Serve hot with flatbread or lavash on the side.