Masala Omelette

Method

1. 1

   Beat eggs: Crack 3 eggs into a bowl. Add 2 tbsp milk, salt, half tsp red chilli powder and half tsp garam masala. Beat until completely combined.

2. 2

   Prep vegetables: Finely chop 1 small onion, 1 small tomato (seeds removed), 2 green chillies and a small bunch of fresh coriander. Keep ready.

3. 3

   Heat pan: Heat a non-stick pan or tawa on medium heat. Add 1 tsp oil and half tsp butter. Allow butter to melt.

4. 4

   Cook onion: Add chopped onion and green chillies. Cook for 2 minutes until slightly softened.

5. 5

   Add tomato and spices: Add tomato, 1 pinch cumin powder and half tsp chaat masala. Cook for 1 minute — just enough to take the raw edge off.

6. 6

   Pour eggs: Spread the vegetable mixture evenly in the pan. Pour the beaten egg mixture over it.

7. 7

   Let edges set: Do not stir immediately. Allow the egg edges to set for 30-45 seconds.

8. 8

   Fold omelette: Tilt the pan gently. When the bottom is golden, fold the omelette in half using a spatula.

9. 9

   Cook second side: Cook for 1 minute. The inside should be just set — not runny but not rubbery.

10. 10

    Serve immediately: Slide onto a plate, garnish with fresh coriander and serve with buttered toast and tomato ketchup, or roll inside a paratha for a hearty breakfast.