Indianomelet Recipes

Steps:

• 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.

Steps:

• Dice red and yellow onions into 3 different sizes.
• Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
• Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

Steps:

• In a large bowl, beat the eggs until slightly frothy. (If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy. Gently fold the yolks into the whites. This will make a much lighter omelet!)
• Carefully stir in the onion, chile, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper.
• Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat. Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready. When the oil starts to shimmer, pour in the egg mixture.
• Using your spoonula, stir the egg mixture in small circular motions to 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. Sprinkle the potato chips (if using) evenly over the top.
• Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes. Meanwhile, grab a plate that's as big as your pan.
• Check your omelet. It's all right if it's not fully cooked, but it shouldn't be super-runny. If it is, cover the pan and cook for 1 minute more. Slide the omelet, cooked side down, onto the plate. Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan. The omelet should land with its uncooked side down. Cook, uncovered, for another minute.
• Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top!
• Smaarti Tip
• Don't omit the serrano chile even if you don't like spicy foods. Scrape out the seeds and use just the flesh; that slight bitterness really makes this omelet sing.

Steps:

• Heat the oil in frying pan (I use a non stick pan) and fry the onion, chilli, ginger, garlic until translucent.
• Add turmeric and saute for a minute more.
• Add the other spices and cook for a few minutes more stirring now and then.
• Take them off the flame.
• Beat the eggs lightly and add salt to taste.
• Now add the cooked mix to the eggs.
• Add the green leaves chopped, (cilantro and mint).
• Now add it back to the pan which will have some grease in it.
• Cook for a few minutes and then flip over after sprinkling some lemon drops on the first side.
• You can also place this under a grill to do the second side.
• This goes very well with chapatis/ rotis too.
• N.
• B.
• You can add mushrooms/ carrots/ spinach/ tomatoes to the mix while it is cooking.

Steps:

• Mix eggs, milk, cilantro, salt and pepper in a bowl.
• Into a hot pan that has butter you can cook the green chilies, little ones like jalapenos, onion and then add turmeric right before you add eggs.
• Pour in egg mixture and cook until set.
• Garnish with tomato.

Steps:

• Beat eggs and water in large bowl with whisk until blended. Stir in cheese.
• Add onions, chilies, cilantro and cumin seed to large skillet sprayed with cooking spray; cook and stir on medium-high heat 2 min. or until onions are crisp-tender. Add egg mixture; cook 4 to 6 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen. Cover and let stand 2 to 3 min.
• Slide or flip omelet onto plate; cut in quarters.