You are here: Home » Recipes » Indian Omelet Indian Omelet Recipe by Our Cookbook Collection Yield 6 servings Serve this hot or cold, cut into wedges, with chutney or a raita on the side. PrintEmail Ingredients 4 large eggs2 tablespoons plain yogurt1 teaspoon ground cumin2 tablespoons freshly chopped cilantro1 garlic clove2 tablespoons safflower oil1 onion, finely chopped1 small red chile, seeded and chopped1 inch fresh ginger, peeled and grated2 tomatoes, finely chopped Salt and black pepper Instructions 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 to 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 to 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 to 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, www.rylandpeters.com.