Desi Omelet Recipe | SaveurBack ButtonSearch IconFilter Icon

Step 1

In a medium bowl, beat the eggs, chile powder, and salt until frothy.

Step 2

To a large nonstick skillet set over medium heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add the tomatoes, scallions, and green chiles. Cook, stirring occasionally, until the tomatoes and scallions have slightly softened, 2–4 minutes, then stir the tomato mixture into the egg mixture along with the cilantro. Return the skillet to the stove.

Step 3

Turn the heat to medium-low. To the empty skillet, add the remaining oil. When it’s hot and shimmering, pour in the egg mixture and stir occasionally until small curds form, about 15 seconds. Using a silicone spatula, flatten the top and cook without stirring until the bottom is deep golden and the top is just set and slightly puffed, 3–4 minutes. Fold the omelet in half and slide it onto a plate. Sprinkle with cilantro and serve immediately with bread or paratha.