Awadhi Omelette

Instructions

1. 1

   Prepare the Egg Mixture

   • In a large mixing bowl, crack the 4 eggs. Add the full-fat milk, salt, black pepper, turmeric powder, and green cardamom powder.
   • Using a wire whisk or an electric hand mixer, beat the mixture vigorously for 3-4 minutes. The goal is to incorporate as much air as possible until the mixture is pale, frothy, and has doubled in volume.
   • Gently stir in the saffron-infused milk. Set aside.
2. 2

   Sauté Aromatics

   • Heat ghee in an 8-inch non-stick skillet or pan over medium-low heat.
   • Once the ghee is warm, add the finely chopped onion, green chili, and ginger paste.
   • Sauté for 2-3 minutes until the onions become soft and translucent. Do not let them brown.
3. 3

   Cook the Omelette

   • Give the egg mixture one final quick whisk and pour it evenly over the sautéed aromatics in the pan.
   • Immediately reduce the heat to the lowest possible setting. This is crucial for a gentle cook.
   • Cover the pan with a tight-fitting lid and let it cook undisturbed for 6-8 minutes. The steam trapped inside will cook the top of the omelette, creating a soufflé-like texture. Avoid lifting the lid.
4. 4

   Fold and Serve

   • After 6-8 minutes, remove the lid. The omelette should be set, with no liquid remaining on top.
   • Carefully slide a spatula under one half of the omelette and gently fold it over the other half.
   • Let it cook for another 30 seconds, then switch off the heat.
   • Gently slide the folded omelette onto a serving plate. Garnish with fresh coriander leaves and serve immediately.