Indian Omelet (Aarti Sequiera)

Serve this with a salad and you have a great light lunch. Adapted from Aarti Sequiera, FoodNetwork.com. Leave the seeds in the pepper for a spicier dish.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 6  eggs
• 3⁄4 cup red onion, finely minced
• 1  serrano chili pepper, minced, seeded
• 2  tablespoons fresh cilantro leaves, minced
• 3⁄4 teaspoon turmeric
• 3⁄4 teaspoon paprika
•  kosher salt
•  black pepper
• 2  tablespoons canola oil

Directions

1. Crack eggs into a bowl and beat until foamy, about 1 minute.
2. Add onion, serrano pepper, cilantro, turmeric and paprika.
3. Whisk until well combined.
4. Sprinkle with salt and pepper.
5. Heat oil in a 12" skillet over medium-high heat until oil is just shimmering.
6. Pour in the egg mixture.
7. Using small circular motions, spread the onions, pepper and cilantro around the pan.
8. Cover and cook for 2 1/2 minutes.
9. Remove lid.
10. Top should be slightly runny but not liquid. If too runny, replace lid and cook 1 minute more.
11. Slide onto a plate the same size as your pan.
12. Holding plate from underneath, invert pan over plate.
13. Flip omelet back into pan.
14. Cook, uncovered, 1 minute more.