Indian-Style Omelet

Greatest Ever Indian, p. 195

1 small onion, very finely chopped

2 fresh green chilies, finely chopped

¼ bunch cilantro, finely chopped

4 eggs

1 tsp salt

2 tbsp vegetable oil

Cilantro sprigs, to garnish

Crisp green salad, to serve

"Finely chopped" is much easier to achieve in a food chopper.

Mix the onions, chilies, and cilantro together in a large bowl.

Place the eggs in a separate bowl and whisk together. Add the onion mixture and mix together. Add the salt and whisk together well.

So many things going on here!

Heat 1 tablespoon of the oil in a skillet. Place a ladleful of the omelet mixture into the skillet.

Be ready for an interesting omelet texture.

Cook the omelet, turning once and pressing down with a wooden spatula to make sure that the egg is cooked right through, until the omelet is golden brown.

I will never not be horrible at making omelets.

Repeat the same process with the remaining omelet mixture. Keep the cooked omelets warm in the meantime.

Garnish with cilantro sprigs and serve the omelets immediately with a crisp green salad.

My Rating: 3/5 "I know people sometimes make a masala omelet with more seasoning or with some meaty add-ins. I think that's what this recipe is missing. There's good savoriness here, but not enough to make it memorable. Be sure you eat these all at once; I tried to have leftovers for breakfast the next morning and they had gotten soggy and gross."