The Quintessential Indian Omelet

• 2 eggs, well beaten
• 1 tablespoon red onion, small dice
• 2 tablespoons tomato, small dice
• 1 teaspoon (more or less depending on preference) fresh chilies, finely diced
• 2 tablespoons cilantro leaves
• 1 tablespoon oil for cooking
• 1 pinch ground cumin
• salt to taste

1. Heat a nonstick pan over medium-high heat.
2. Add a tablespoon of oil.
3. Add onions and chilies and cook until the onions are slightly translucent.
4. Add cumin and cook until fragrant.
5. Add enough egg to form a thin layer on the pan.
6. Moving constantly with a heat-proof spatula, pay special attention to the egg that collects on the sides of the pan.
7. As curds begin to form, add salt and cilantro.
8. Continue moving the egg to distribute the tomato, chilies, onion and cilantro.
9. When it is mostly set on the bottom but still wet on the top, lift one side of the omelet and fold over into a semicircle.
10. Lower the heat and continue to cook until the center is cooked to desired doneness, making sure the outside does not get too much color.

eggs, red onion, tomato, fresh chilies, cilantro, oil, ground cumin, salt

Taken from www.foodrepublic.com/recipes/the-quintessential-indian-omelet-recipe/ (may not work)