Indian masala omelette
The street-food breakfast of every Indian city: an omelette electrified with onion, green chilli, coriander, and turmeric. Eaten as is, in a wrap, or stuffed into bread. Ten minutes flat.
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The Method
4 steps-
1
In a bowl, whisk the eggs with the onion, chilli, coriander, turmeric, cumin, tomato, and salt. Don't beat — fold so the mix-ins distribute.
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2
Heat the ghee in a 22cm non-stick pan over medium-low. Pour in the eggs and tilt to spread.
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3
Cook 90 seconds without touching, until the underside is set and the top is just-cooked. For a thicker omelette, fold in half. For a flatter "fry", flip whole and cook 30 seconds more.
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4
Slide onto a plate. Eat with hot buttered toast or rolled inside a warm roti.
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