Masala Omelette with Onion & Tomato

Ingredients

• 6 eggs
• 1 small Onion, finely chopped
• 1 Tomato, finely chopped
• 1 green chili, minced (seeds out for mild)
• ½ tsp ground turmeric
• ½ tsp ground cumin
• Big handful cilantro, chopped
• 2 tbsp ghee or neutral oil
• Salt
• Buttered toast or roti, to serve

Method

1. Whisk the eggs with the turmeric, cumin, and a good pinch of salt until evenly sunshine-yellow.
2. Stir the Onion, Tomato, chili, and most of the cilantro straight into the eggs — in a masala omelette the vegetables ride inside, not on top.
3. Heat half the ghee in a nonstick skillet over medium. Pour in half the egg mixture and swirl to coat the pan.
4. Cook 2–3 minutes until the underside is golden and the top is barely set, then fold in half and slide onto a plate. Repeat with the remaining ghee and eggs.
5. Shower with the reserved cilantro and serve hot with buttered toast — or fold it into a sandwich, street-style.