Anda Masala Omelette

Ingredients

Instructions

1. 1

   Prepare all the vegetables first: finely chop the onion, deseed and finely chop the tomato, finely chop the green chili, and chop the cilantro. Keeping everything small helps the omelette cook through quickly and stay tender.

2. 2

   Crack the eggs into a bowl. Add the onion, tomato, green chili, cilantro, cumin, coriander, salt, and black pepper, then whisk well until the yolks and whites are fully combined. Do not overbeat; 30-45 seconds is enough to keep the texture soft rather than foamy.

3. 3

   Heat half the oil or ghee in a nonstick frying pan over medium heat. When it shimmers, pour in half of the egg mixture. Spread the vegetables evenly with a spatula so the omelette cooks uniformly.

4. 4

   Cook for 2-3 minutes until the underside is golden and the top is mostly set with just a slight sheen. Flip carefully and cook the second side for 1-2 minutes. The omelette is done when the center feels just set; avoid overcooking or it will become rubbery. Transfer to a plate.

5. 5

   Add the remaining oil or ghee to the pan and repeat with the rest of the egg mixture to make the second omelette.

6. 6

   Serve immediately, folded or flat, with extra cilantro or sliced chili if you like. For a low-carb meal, pair with cucumber slices or plain yogurt.

Nutrition per serving

Notes

• •Deseeding the tomato prevents excess moisture, which helps the omelette set quickly and keeps the texture fluffy.
• •For a milder version, remove the seeds from the green chili or use only half.
• •If your pan is small, making two omelettes instead of one large one is easier for beginners and gives better browning.
• •A small spoonful of ghee gives a more traditional flavor, while neutral oil keeps it lighter.

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