Indian Masala Omelet with Buttered Toast

Photo: whologwhy · CC BY 2.0 · source

A thin, golden omelet packed with onion, tomato, green chile, cilantro and warm spices, the way it's made at Indian street stalls, folded beside buttered toast.

Ingredients

• 8 eggs
• 1 small onion, finely chopped
• 1 Roma tomato, seeded and finely chopped
• 1 jalapeño or green chile, minced (seeds removed for less heat)
• a handful cilantro, chopped
• 8 slices sourdough

From your pantry: 3 tbsp butter, ½ tsp turmeric, ½ tsp chili powder, ½ tsp garam masala, salt.

Instructions

1. Whisk the eggs with the turmeric, chili powder, garam masala and ½ tsp salt until frothy. Stir in the onion, tomato, chile and most of the cilantro.
2. Melt 1 tsp butter in a 10-inch nonstick skillet over medium. Pour in a quarter of the egg mixture and tilt the pan to spread it into a thin round.
3. Cook without stirring until the bottom is golden and the top is nearly set, 2 to 3 minutes. Flip (or fold in half) and cook 30 to 60 seconds more.
4. Repeat with the rest of the mixture, keeping cooked omelets warm on a plate under foil.
5. Toast the bread and butter it with the remaining butter. Serve each omelet folded with two slices of toast and the rest of the cilantro, with ketchup or green chutney if you like.

Tip: Chop the onion and tomato small and blot the tomato on a towel. Big, wet pieces make the omelet tear when you flip it.

Nutrition per serving

Good for

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