Indian-Style Omelete

Ingredients

• 2 large eggs
• ¼ teaspoon salt
• ¼ teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• ¼ teaspoon coriander powder
• ⅛ teaspoon cumin powder
• ⅛ teaspoon turmeric powder (haldi)
• 2 tablespoon chopped tomatoes
• 1 tablespoon chopped onions
• 1 tablespoon chopped capsicum
• ½ green chilli chopped (optional)
• coriander leaves chopped (optional)
• ½-1 tablespoon oil or butter
• 1-2 tablespoon shredded mozzarella cheese or as required

Instructions

Preparation for omelette

1. In a small bowl, break 2 eggs, and to it add – ¼ teaspoon of salt, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder, ¼ teaspoon coriander powder, and ⅛ teaspoon of cumin powder & ⅛ teaspoon turmeric powder.
2. Then add in the chopped vegetables. I’m using 2 tablespoon chopped tomatoes, 1 tablespoon chopped onions & 1 tablespoon chopped capsicum.
3. Finally, add ½ of a green chilli (chopped), and some chopped coriander leaves. This is optional, but delicious.
4. Mix everything together using a whisk or a fork, till well combined.

Making masala omelette

1. In a skillet (preferably cast iron, of a certain size – see note #1), add half the quantity of oil you are planning to use, spread it over the skillet, and lightly heat it up for a minute or so.
2. Then pour the egg mixture in the skillet, and spread out the veggies evenly if you want to.
3. And then if you choose to add it, this is the time to add the shredded mozzarella cheese on top, before the mix starts getting cooked.
4. Then cover and cook for about 1-2 minutes on medium heat, till the cheese has melted, and the bottom has firmed up a little.
5. And then flip the egg omelette to the other side, and now add the rest of the oil from the sides.
6. Cook for another minute or so, till the egg is fully cooked, and then turn off the heat, and take the omelette off the pan.
7. Serve hot with regular sliced bread, Indian pav, or even roti.