Delhi Omelette

1. 1

   Beat eggs and water in medium bowl with whisk until well blended.

2. 2

   Stir in cheese.

3. 3

   Heat omelette pan or small skillet sprayed with cooking spray on medium-high heat.

4. 4

   Add onions, chilies, coriander and cumin seed; cook and stir 2 min.

5. 5

   or until onions are crisp-tender.

6. 6

   Add egg mixture; cook 3 to 4 min.

7. 7

   or until set, lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath to cook.

8. 8

   When egg mixture is set but top is still slightly moist, slip spatula underneath omelette, tip skillet to loosen and gently fold omelette in half.

9. 9

   Slide or flip omelette onto serving plate; cut in half.

No additional tips available.