Masala Omelette

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2. 2

   Add Vegetables

   • Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
   • Gently mix everything together until just combined. Avoid over-mixing at this stage.
3. 3

   Cook the First Omelette

   • Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
   • Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
   • Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4. 4

   Fold and Finish

   • When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
   • Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5. 5

   Serve and Repeat

   • Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
   • Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
   • Serve immediately with buttered toast or pav (Indian bread rolls).