Aarti Party's Indian Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 eggs3/4 cup finely minced red onion1 serrano chile, minced, seeds removed if you don't want it spicy2 tablespoons minced fresh cilantro leaves3/4 teaspoon turmeric3/4 teaspoon paprikaKosher salt and freshly ground black pepper2 tablespoon canola oil
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.
Serving Size: Makes 2 thick omelets that can be cut in half
Number of Servings: 4
Recipe submitted by SparkPeople user KINDRAPUP.
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.
Nutritional Info 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
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