Indian Omelet
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
40
Spice
52
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
I thought that this was the only way to make an omelet until I had the French and American kinds
2
It's funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow
3
This almost reminds me of a Spanish frittata; you can eat a quarter of it with a small salad and it makes a satisfying light lunch
4
My mum usually makes this for lunch when she's got a heavy dinner planned
5
It's one of my dad's favorites! This is also apparently one of those things that you can get at the train stations in India: jump onto the platform, grab a hot "railway omelet" and speed walk to work where you can nosh away in peace
6
Bliss! Grab a bowl
7
Crack the eggs into the bowl and beat until lathery, about 1 minute
8
Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined
9
Sprinkle with a big pinch of salt and a few grinds of black pepper
10
Grab a 12-inch nonstick skillet
11
Add the oil and warm over medium-high heat until mildly shimmering but not smoking
12
Have a spatula/spoonula at the ready
13
Pour egg mixture into the pan
14
Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan
15
This also helps move some of the uncooked egg down to the surface of the hot pan
16
Cover and cook for 2 1/2 minutes
17
Grab a plate that's as big as your pan
18
Pull off the lid and look at your omelet
19
It might still look a little runny, but it shouldn't be super runny
20
If it is, then cover and cook 1 more minute
21
Slide the omelet, cooked side down, onto your plate
22
Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan
23
Cook, uncovered, another minute
24
Slide onto serving plate, cut into 4, and serve