| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 6 eggs
- 3/4 cup finely minced red onion
- 1 serrano chile, minced, seeds removed if you don’t want it spicy
- 2 tablespoons minced fresh cilantro leaves
- 3/4 teaspoon turmeric
- 3/4 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoon canola oil
Instructions
- I thought that this was the only way to make an omelet until I had the French and American kinds. It’s funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow. This almost reminds me of a Spanish frittata; you can eat a quarter of it with a small salad and it makes a satisfying light lunch. My mum usually makes this for lunch when she’s got a heavy dinner planned. It’s one of my dad’s favorites! This is also apparently one of those things that you can get at the train stations in India: jump onto the platform, grab a hot “railway omelet” and speed walk to work where you can nosh away in peace. Bliss!
- Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper.
- Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
- Grab a plate that’s as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn’t be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.
- Slide onto serving plate, cut into 4, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 170 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 240 mg |
| Sodium | 244 mg |
Reviews
Wow…another Aarti winner! This is delicious. I divided the recipe in half because hubby doesn’t like heat, and I wanted a jalapeno in mine– serranos were unavailable. One thing– covering the skillet is important. I didn’t do it in hubby’s, which I did first. I remembered to do it in mine, and it made it much puffier. Good to know! And the taste was savory and very good.
This was fantastic. My wife and I are egg people and we have them almost every morning. I tried this for a little change of pace from the regular country style omlete and it was great and had great flavor. I only put in half of the serrano so my wife could take the heat since she is a little white girl that grew up on meat and potatoes : and she did like it although her one complaint was that there was too many onions… I barely noticed they were there. I will be making this again!
A new family faovrite and so very easy to whip up!!! Yummy
Egg-cellent!!!
Narod: please stop commenting on aarti’s recipes. I am indian, and this is exactly the omelet my mom used to make as a child, and its delicious!
tumeric in an omelette ? where in india ?? stop posting this drivel as “indian”
My dad made me this type of omelet as a kid! Brought back some great memories!
My fiance is Indian and he took me to Goa when I visited him. We had omelets every morning and I loved them. When I saw this recipe I just had to try it. This recipe is wonderful, and just like the omelets we had in Goa. Delicious! A tasty reminder of my trip to India.
I had this over the weekend with my husband & we loved it! The turmeric is a great addition to the omelet! The only issue we had was flipping the omelet into the pan.
I normally don’t eat eggs, but this looked so good on Aarti’s show, I thought I’d give it a try. I also made the candied bacon. I took a croissant and sliced it. I added the omelet and the candied bacon. Sprinkled some shreded cheese, and instant breakfast sandwich! It was fabulous!!!!!