Garlicky Mushroom Masala Omelet

READY IN: 20mins




  • Break eggs into a bowl. Add salt and pepper and beat well. Pour into a glass measuring cup.
  • Filling:
  • Put 2 T of oil in a medium sized frying pan and set over high heat. When the oil is hot, put in the mustard seeds - as soon as they begin to pop (just a few seconds) put in the garlic.
  • Stir once or twice. As soon as garlic starts to brown, put in the mushrooms and stir till mushrooms lose their raw look.
  • Turn heat to medium and put in the scallions, green chile, cilantro, ginger. Stir till the green seasonings have wilted - about a minute.
  • Put in tomatoes and a little salt and pepper. Stir for 30 seconds (or for fresh tomatoes, till they are no longer watery) and turn off heat.
  • Put 1 T of the oil in a 7-inch nonstick frying pan (or just spray it with cooking spray) and set over high heat.
  • When hot, pour in half the beaten eggs. Using a wooden spoon or the back of a fork, stir the eggs for the next 3-4 seconds till they look like lumps of soft custard held together in one unbroken layer.
  • Quickly spread half the filling along the center of the omelet and fold it over.
  • Cook for a few seconds and flip omelet over onto a warm plate. Make the second the same way.
  • Serve immediately.