This is the Indian take on the basic omelette, spiced up and complete with tempering of cumin and chillies. With a little green chutney and ketchup, the Indian masala omelette makes for a great sandwich filling as well. In fact, the late night road side food joints in India are famous for this indigenous “omelette sandwich”.
2 – Large eggs
1 knob – Butter
1/2 tsp – Cumin
Salt – To taste
Red chilli flakes – To taste
1 tbsp – Milk
1/4 cup – Onion, chopped
1 – Green chilli, chopped
For the omelette sandwich
4 slices – Wholewheat bread
2 – Cheddar cheese slices
2 tbsp – Tomato ketchup
2 tbsp – Green chutney
* Place a pan over low heat and let it get hot.
* Crack the eggs into a small bowl. Add in all the spices and a tbsp of milk. I always add a little milk to my eggs, it make the omelette fluffier and also takes away the smell.
* Beat well with a fork.
* Once the pan is hot, add the butter.
* When the butter has melted, add the cumin seeds. Add onions, and chillies. Fry and toss them around for about 1 minute.
* Now add the beaten eggs. As soon as you put the eggs in, stir them quickly with the spatula.
* This is a flip-over omelette where there is no soft, runny centre. When the omelette firms up from bottom, ease the sides with a spatula and flip over. Cook the other side until it is golden brown.
* Remove from heat and slide over a serving plate.
* To make the omelette sandwich, cut the omelette in quarters.
* Take two bread slices and spread tomato ketchup on one and green chutney on another.
* Put two omelette quarters on of the slices. Top with cheese slice and close with the second bread slice.
* Lightly cook on both side on the same pan used for making the omelette.
* Remove on a serving plate, cut into two triangles and serve hot.