Masala Omelette

Ingredients

• 2 eggs
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chilli, chopped
• Fresh coriander
• 1/4 tsp turmeric
• Salt and pepper
• 1 tsp butter

Method

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. 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. 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. Cook onion: Add chopped onion and green chillies. Cook for 2 minutes until slightly softened.
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. Pour eggs: Spread the vegetable mixture evenly in the pan. Pour the beaten egg mixture over it.
7. Let edges set: Do not stir immediately. Allow the egg edges to set for 30-45 seconds.
8. Fold omelette: Tilt the pan gently. When the bottom is golden, fold the omelette in half using a spatula.
9. Cook second side: Cook for 1 minute. The inside should be just set — not runny but not rubbery.
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.