Indian Omelet

  • Yield: servings


-- 4 large eggs
-- 2 tablespoons plain yogurt
-- 1 teaspoon ground cumin
-- 2 tablespoons freshly chopped cilantro
-- 1 garlic clove
-- 2 tablespoons safflower oil
-- 1 onion, finely chopped
-- 1 small red chile, seeded and chopped
-- 1 inch fresh ginger, peeled and grated
-- 2 tomatoes, finely chopped
-- salt and black pepper



Break the eggs into a bowl, add the yogurt, and whisk briefly with a fork, just enough to mix the yolks and whites. Stir in the cumin, cilantro, garlic, and some salt and pepper.

Heat 1 tablespoon of the oil in a small skillet. Add the onion, chile, and ginger and fry over medium-high heat for 2-3 minutes, then add the tomatoes and cook for 1-2 minutes. Using a slotted spoon, transfer to the egg mixture and stir gently.

Add the remaining oil to the skillet and swirl it around to coat the bottom and sides. Pour the egg mixture into the skillet, reduce the heat to low, and cook for about 5-6 minutes, or until the top is almost set.

Slide under a preheated broiler to finish cooking or put a plate over the top of the skillet and invert so the omelet falls onto the plate. Slide back into the skillet and cook for 1-2 minutes. Cut into wedges and serve with raita.

From The Vegetarian Student Cookbook: Great Grub for the Hungry and the Broke. Ryland Peters & Small, $16.95