Indian Masala Omelette with Spiced Onions

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 4 large eggs
• 1 medium yellow onion
• 1 green chili
• 1/4 cup fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp neutral oil
• 1 tbsp butter
• 1 small tomato

Instructions

1. 1Crack the eggs into a bowl, add salt, black pepper, ground cumin, turmeric, garam masala, and red chili powder, then beat vigorously until frothy and fully combined.
2. 2Finely dice the onion, mince the green chili, chop the cilantro, and dice the tomato; keep the onion separate for the spiced base.
3. 3Heat a 10-inch nonstick skillet over medium heat and add half the oil. When the oil shimmers, add the diced onion and salt.
4. 4Cook the onions, stirring often, until they soften and turn golden at the edges, about 5 to 6 minutes; they should smell sweet and lightly caramelized.
5. 5Stir in the minced green chili and cook 30 seconds more until fragrant, then transfer the spiced onions to a small plate and wipe the pan lightly if needed.
6. 6Return the skillet to medium heat, add the remaining oil and the butter, and swirl until the butter foams and melts.
7. 7Pour in half the egg mixture and tilt the pan so it coats the bottom in an even layer; let it set for 20 to 30 seconds until the edges look cooked.
8. 8Scatter half the spiced onions, diced tomato, and cilantro over one half of the omelette. When the top is just barely wet but no longer runny, fold the empty half over the filling.
9. 9Cook 30 to 45 seconds more until the underside is golden, then slide onto a plate. Repeat with the remaining egg mixture and fillings for the second omelette.
10. 10Serve immediately while hot, with extra cilantro on top if desired. The omelette should be soft inside with crisp spiced onion pockets.