- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 128.3
- Total Fat: 8.1 g
- Cholesterol: 293.0 mg
- Sodium: 112.5 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.0 g
- Protein: 10.4 g
Aarti Party's Indian OmeletSubmitted by: KINDRAPUP
IntroductionThought this would be an interesting change to our traditional spanish omelets. Thought this would be an interesting change to our traditional spanish omelets.
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
I did not use the serrano chile and it tasted pretty good. I would add some of the seasoning to the oil in the pan before adding the batter to give it a little extra flavoring.
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.
Serving Size: Makes 2 thick omelets that can be cut in half
Number of Servings: 4
Recipe submitted by SparkPeople user KINDRAPUP.