This omelet is not a regional neither a local one. It was originally made by my dad and was being developed for the last few years by me and eventually by my wife until it reached this final quality. It IS tasty, fluffy, and crispy. It can be made in the oven or fried on a nonstick pan on both sides with olive oil which is how we made it.
Besides is Fattoush (salad with dried bread crumbs), and tahini (sesame paste) dip (2 ts tahini, 1 cup yogurt, smashed clove of garlic, salt, "marbled" with pomegranate syrup)
The ingredients of the omelet (add water until a somehow loose structure is obtained and that is how you make it fluffy, you may add a pinch of raising factor on top of that)