Since I’m such a big seafood and poultry eater and often feel that eating vegetarian doesn’t always satisfy me, it might seem strange that my first post for this site is a vegetarian dish. But, this omelet recipe is so good that it’s an exception. It’s popular in India for a heartier breakfast or filling for a sandwich. When Mahir and I were dating, he used to make it for me on Sunday mornings. Fast forward a few years, and we realize that it’s also a super fast but also super tasty dinner, and now it’s standard in our repertoire. I usually chop extra onions and cilantro so I can make another one the next day for lunch (I use two eggs instead of three to have lighter midday meal). We break it up into pieces for Meenakshi, and she eats it up- green chili’s and all! The best part? It has no oil at all!
6 eggs (you can substitute with egg whites if you want to go even lighter)
one small onion, finely chopped
one generous handful of cilantro, chopped
green chili, chopped (the amount you use here is entirely personal. We love lots of spice so we use the small green chilies with the seeds, which are spicy, but you can also use a little jalapeno or serrano with or without the seeds)
Beat the eggs with a whisk and add onions, cilantro and green chili
Add salt and pepper to taste
Pour half the mixture over a warmed pan with cooking spray, and cook on medium-low heat until the edges aren’t runny, and the omelet looks golden when you lift it up with the spatula. Flip, and cook another two minutes.
Repeat with the second half of mixture and enjoy!
You can have this spicy omelet for breakfast, lunch or dinner. I often use two eggs for breakfast and lunch which makes for a lighter meal. Whole wheat toast with just a touch of butter is the best accompaniment. For lunch or dinner, pair with steamed broccoli or green beans. My personal favorite is huge salad with lots of veggies and a dressing made with vinegar, dijon mustard, pepper and olive oil (no more than a tablespoon, of course!)