Apr 01, 2015, Updated Jan 17, 2024 Chopped onion and chiles are beaten into eggs then cooked in a searing hot skillet until golden brown. The omelette is eaten with roti/chappathi the Indian way, but in our home we usually eat it with pita bread or fresh flour tortilla. Perhaps the recipe sounds pretty basic, but somehow the few ingredients combine to make something much greater than you’d expect from its parts. It’s our breakfast at least three days a week, and it was something that Adarsh’s dad would make for him when he was little – so even more special. Try it! You’ll love it. I like to lightly spread the bread with mayo for moisture and I love achaar (spicy Indian pickles) on the side. But of course the latter is totally optional. The recipe makes enough for Adarsh, Theo and me for breakfast – I usually add everything but the chiles and pour a bit into the skillet to make Theo his own mini omelette before adding the heat for the grown-ups. How are you all doing? Is the countdown on till the Easter long weekend??
Other Favorite Egg Recipes:
How to Boil, Poach, Fry and Scramble Eggs Perfectly, Every Time How to Boil an Egg in the Microwave How to Poach an Egg in the Microwave The Best Substitutes for Eggs in Any Recipe 23+ Breakfast Recipes with Sausage and Eggs
