Indian Omelet (Aarti Sequiera)

Name: Indian Omelet (Aarti Sequiera)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
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

Submitted by Chocolatl

"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."

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Ready In:: 20mins
Ingredients:: 9
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

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