India

Indian Masala Omelet

Name: Indian Masala Omelet
Yield: 2 servings
Cuisine: India cuisine
Ingredients: large eggs 4; finely chopped onion 1 cup; chopped tomatoes 0.5 cup; salt 0.5 teaspoon; pepper 0.3 teaspoon; cumin seeds 0.5 teaspoon; chopped coriander leaves, to taste To taste; chopped hot green chilies, to taste To taste; red chili powder, to taste To taste; vegetable oil, enough to thinly coat the skillet Enough to cover

Eggs with onion, tomato, cumin and chilies, serving 2. WorldBite specifies a fully set omelet with a center temperature of 160°F (71°C).

2 servings · Easy

A masala omelet is the way an Indian household turns a handful of leftovers into breakfast without much ceremony, so the fillings tend to follow whatever is in the fridge. Onions are usually cooked first in a little oil, which keeps them from making the egg watery. It is rolled rather than folded flat, and served hot with bread or sliced on top of toast.

Ingredients

large eggs4
finely chopped onion1 cup
chopped tomatoes0.5 cup
salt0.5 teaspoon
pepper0.3 teaspoon
cumin seeds0.5 teaspoon
chopped coriander leaves, to tasteTo taste
chopped hot green chilies, to tasteTo taste
red chili powder, to tasteTo taste
vegetable oil, enough to thinly coat the skilletEnough to cover

Directions

1
Lightly whisk the eggs. Mix in onion, tomatoes, salt, pepper, cumin, coriander and chilies. Reserve the oil for the pan rather than mixing it into the eggs.
2
Thinly coat the skillet with vegetable oil and heat over medium heat.
3
Pour in the egg mixture and spread evenly.
4
Cook until lightly browned underneath and set enough to turn; reduce the heat if browning too quickly.
5
Carefully turn and cook until lightly browned on the other side and fully set throughout. Confirm at least 160°F (71°C) in the center with a food thermometer. Divide into 2 servings and serve immediately.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.