Indian Omelet
This Indian omelet packs a whole cup of chopped onion into four eggs, so every bite is more vegetable than you expect from an omelet. Cumin seeds, fresh coriander and green chiles go straight into the beaten eggs, and red chile powder lets you set the heat yourself. It needs one bowl and one skillet, and the tomato keeps the inside moist and slightly tart.
Instructions
Lightly whisk the eggs in a small bowl until the yolks and whites are just combined.
Stir in the onion, tomatoes, salt, pepper, cumin seeds, coriander leaves, green chiles and red chile powder. Mix well so the vegetables and spices are spread evenly through the egg.
Set a skillet on the stove and rub a thin coat of oil over the surface.
Pour the egg mixture into the skillet and let it set into one layer.
Cook until the underside is lightly browned, then turn the omelet over. Brown the second side lightly and serve.
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