The Quintessential Indian Omelet

1. 1

   Heat a nonstick pan over medium-high heat.

2. 2

   Add a tablespoon of oil.

3. 3

   Add onions and chilies and cook until the onions are slightly translucent.

4. 4

   Add cumin and cook until fragrant.

5. 5

   Add enough egg to form a thin layer on the pan.

6. 6

   Moving constantly with a heat-proof spatula, pay special attention to the egg that collects on the sides of the pan.

7. 7

   As curds begin to form, add salt and cilantro.

8. 8

   Continue moving the egg to distribute the tomato, chilies, onion and cilantro.

9. 9

   When it is mostly set on the bottom but still wet on the top, lift one side of the omelet and fold over into a semicircle.

10. 10

    Lower the heat and continue to cook until the center is cooked to desired doneness, making sure the outside does not get too much color.

* Per serving · 4 servings · Values may vary.

No additional tips available.