Masala Cheese Omelette

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the 4 eggs. Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves.
   • Add the turmeric powder, red chilli powder, garam masala, black pepper, and salt.
   • Using a whisk or fork, beat the mixture vigorously for about 1 minute until it is well-combined, light, and slightly frothy. This incorporates air for a fluffier omelette.
2. 2

   Cook the First Omelette

   • Place an 8-inch non-stick skillet over medium heat. Add 1 tbsp of butter and allow it to melt and foam slightly.
   • Pour half of the egg mixture into the hot pan. Immediately tilt the pan to ensure the mixture spreads into an even circle.
   • Cook for 2-3 minutes. As the edges begin to set, use a spatula to gently lift them and tilt the pan, allowing the uncooked egg from the top to flow underneath. Continue until the top is about 80% set but still has a slight sheen of moisture.
3. 3

   Add Cheese and Fold

   • Sprinkle 1/4 cup of the shredded cheese over one half of the omelette.
   • Using a silicone spatula, carefully lift the empty half and fold it over the cheese-covered side, creating a semi-circle.
   • Gently press down on the top and cook for another 60-90 seconds, allowing the cheese to melt completely and the omelette to turn a light golden brown.
4. 4

   Serve and Repeat

   • Carefully slide the finished omelette onto a serving plate. Garnish with a sprinkle of extra coriander leaves if desired.
   • Wipe the pan with a paper towel, add the remaining 1 tbsp of butter, and repeat the process with the remaining egg mixture and cheese to make the second omelette.
   • Serve immediately with buttered toast, pav, or a warm roti.