Kalanga Omelette

1. 1
   prep · ~2 min

   Crack and whisk the eggs.

   1.Crack 3 eggs into a medium mixing bowl.

   2.Add salt, turmeric powder, red chili powder, and black pepper.

   3.Whisk vigorously with a fork or whisk for 1-2 minutes until frothy and pale yellow.
2. 2
   mix · ~1 min

   Fold in the aromatics.

   1.Add finely chopped onion, green chilies, and coriander leaves to the egg mixture.

   2.Whisk gently for another 30 seconds until everything is evenly distributed.

   TIPDon't over-mix after adding the vegetables; just blend enough to combine.
3. 3
   fry · ~4 min

   Cook the first omelette.

   1.Place an 8-inch non-stick pan over medium heat and add 1 tsp oil.

   2.Once the oil is hot but not smoking, pour in half the egg mixture.

   3.Tilt the pan to spread the mixture evenly across the surface.

   4.Cook uncovered for 2-3 minutes until the bottom is golden brown and the edges lift easily.

   TIPKeep the heat at medium. High heat will burn the bottom before the top sets.
4. 4
   fry · ~3 min

   Flip and finish cooking.

   1.Gently loosen the edges with a spatula and flip the omelette in one confident motion.

   2.Cook the other side for 1-2 minutes until golden and fully set.

   3.Slide onto a plate and repeat with the remaining oil and egg mixture for the second omelette.

   TIPIf flipping feels tricky, cover the pan for 1 minute to steam-set the top, then fold the omelette in half instead.
5. 5
   serve

   Serve immediately.

   Serve the Kalanga Omelette hot, paired with buttered toast, Goan pav, or a side of ketchup.

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