Masala omlette

Growing up in India I had no idea that an omlette could be anything other than with masalas. My first visit to Europe was a disaster...food-wise. Eggs cooked with nothing was a shock to my spice system. I still smile to myself when people ask me if I make 'masala omlette'. It's just a normal, everyday omlette to me. Like most Indians, I like to eat my omlette as a side with rice and dal for lunch or dinner.

In a bowl break two large or 3 small eggs.

Add 1/4 teaspoon ginger-garlic paste. (See Recipes on how to make this)

Add a 1/4 onion finely chopped.

Add 1/8 teaspoon SouthIndian4me Red chilli podwer, a pinch of turmeric powder and salt.

Add a teaspoon of milk

A bit of chopped coriander

Beat well with a fork

Heat a frying pan, add about 2 tablespoons oil. Then add a pinch of cumin seeds. Once they splutter, add the beaten eggs. Allow edges to set. Carefully turn over the omlette to cook on both sides. Slide into a plate and top with fresh chopped tomatoes. Sprinkle a pinch of SouthIndian4me Dhaniya masala and enjoy.

you can also add a bit of chopped tomatoes to the egg mixture or on top of omlette before turning it over in the pan.