Indian-Style Omelets

When I was growing up, we often had eggs for breakfast on the weekends. Sometimes they were incredibly soft, barely set scrambled eggs. Other times they were soft boiled, with the rich, gooey yolk oozing around the bowl, served with gently warmed and buttered bread cubes for dipping.

But my favorite egg dish has always been my mom's Indian-style omelets. Even now when we go home for a visit, this is what I want to eat on Sunday morning, before we pack up the car for our return trip to Boston.

The omelets are simple but so tasty. They've got onions and tomatoes and green chilies, a little chili powder and turmeric. The most important ingredient (to me, anyway) is lots of freshly grated ginger. You can also add chopped cilantro if you like. (I don't, so my mom leaves it out for me.)  :-)

These omelets are delicious on their own, or sandwiched between two slices of lightly toasted and buttered bread.

Finely mince the onion, tomato and green chilies, and grate the ginger.

Break eggs into a bowl and beat them gently.

Add the chilies, onions, tomatoes and ginger, as well the red chili powder, turmeric, salt and pepper. Mix until combined.

Add a little butter and canola oil to a skillet over medium-low heat. When the butter has melted, add a ladleful of the egg mixture. 

Cover the skillet with a lid and let the omelet cook for about 2 minutes.

Flip the omelet and continue to cook until the omelet is set, another 2 minutes or so. You'll notice these omelets brown a little. That's okay. You need to cook them enough to soften the onions.

Serve immediately!

Indian-Style Omelets

Adjust the amounts of these ingredients to suit your tastes.

1 small onion

1 small tomato

5 eggs

1/2 tsp turmeric

1/2 tsp red chili powder

2 green chilies, seeds removed, finely chopped

1 Tbsp freshly grated ginger (I like a lot of ginger in this omelet!)

2 Tbsp cilantro, finely chopped (optional)

Salt

Pepper

Canola oil

Butter

1.      Finely minced the onion.

2.      Cut the tomato in half. Squeeze gently to remove the juice and seeds. Finely chop the tomato.

3.      Break eggs into bowl. Beat gently. Add onion, tomatoes, chilies, ginger, cilantro (if you're using it), turmeric, red chili powder, salt and pepper. Mix until ingredients are combined.

4.      Preheat skillet over medium-low heat. Add 1 tablespoon of canola oil and a small pat of butter.

5.      Once the butter has melted, add a ladleful of the egg mixture. Cover the skillet and cook for about 2 minutes. Flip the omelet and cook, uncovered, for an additional 2 to 3 minutes, until the omelet is set.

Makes 2 omelets