This omelet has an exotic twist.
- 2 eggs
- 1/2 tsp cumin seeds
- 2 Tbsp onion finely chopped
- 1 Tbsp tomato finely chopped
- 1/2 tsp green chilies finely chopped
- 1 Tbsp fresh cilantro finely chopped
- 1/8 tsp turmeric powder
- 1/4 tsp red chili powder
- 2 Tbsp milk
- Salt to taste
- Pepper to taste
- 1 tsp ghee or olive oil
Break the eggs in a bowl. Whisk them well.
Add salt, milk, red chili powder, turmeric and chopped cilantro. Whisk well.
Heat ghee in a non-stick frying pan.
Add ghee and spread it all over the pan. Add cumin seeds. When it starts cracking, add the onion and green chilies. Sauté for two minutes. Add tomato and sauté. Sprinkle a little bit of salt and pepper.
Pour the egg mixture in the heated pan.
Cook until the lower side is set.
Flip and cook from the other side as well.
Serve hot with buttered toast and Indian tomato ketchup.
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