Equipment
Ingredients
Aromatics
- 30 g red onion, finely chopped
- 1 green chilli, finely minced
- 5 g fresh coriander, finely chopped including tender stems
Eggs and Spices
- 2 large eggs, room temperature
- 2 g salt, fine
- 1 g turmeric powder
- 1 g red chilli powder
- 1 g garam masala
Cooking Fat
- 10 ml ghee
Nutrition (per serving)
Method
Using a chef knife and cutting board, finely chop the red onion, mince the green chilli, and chop the fresh coriander. Set aside.
Crack the large eggs into a mixing bowl. Add the salt, turmeric powder, red chilli powder, and garam masala. Beat vigorously with a fork until frothy. If serving vulnerable populations, ensure pasteurized eggs are used to prevent foodborne illness.
Add the prepared red onion, green chilli, and fresh coriander to the egg mixture. Stir briefly to distribute the ingredients evenly.
Place the non-stick frying pan over medium-high heat and add the ghee. Heat to approximately 175 C / 350 F, swirling the pan so the melted ghee coats the entire bottom and slightly up the sides.
Pour the egg mixture into the hot pan. Gently swirl the pan to ensure the vegetables are in an even layer. Let it cook undisturbed for 1 to 2 minutes until the edges begin to crisp and pull away from the pan.
Slide the spatula under one half of the omelette and carefully fold it over the other half. Cook for another 30 seconds to ensure the center is completely set and reaches a safe internal temperature of 74 C / 165 F. Slide onto a plate and serve immediately.
Chef's Notes
- Beating the eggs until they are very frothy incorporates air, resulting in a significantly lighter and fluffier omelette.
- Do not overstuff the egg mixture with too many vegetables, as the structural integrity of the omelette will fail during the fold.
- For an extra layer of flavor, lightly sauté the onions and chillies in the pan for 1 minute before adding the egg mixture, rather than mixing them in raw.
- Always chop your aromatics extremely fine; large chunks of raw onion will not cook through in the brief time it takes an omelette to finish.
Storage
Refrigerator: 1 day — Store in an airtight container once cooled.
Reheating: Microwave on medium power for 30 to 45 seconds until heated through.
