Spice Lover’s Omelette
Yesterday was the first day it felt like Spring here. I took my food to the terrace to eat, while the sun shined, the birds chirped, Billy Idol sang ‘Eyes Without a Face’ in the background, and my neighbor spring cleaned. “Hey gal” he waved over, while giggling. That’s the running joke between us these days. Our other friend, Pat, calls every woman ‘gal’, so we have been having a bit of fun at his expense. Pat has been away, taking care of his dad…sweet guy. You would love him.
What I had to eat? This Indian omelette, done with all my favorite seasonings. It is spiced, but not spicy. Give it a try. If you prefer more heat, feel free to double the chilly powder. If it’s too spicy, add a dollop of sour cream or Greek yogurt to tone it down. Easy enough, huh?
- 2 eggs
- 2 Tbs onions, finely chopped
- 2 Tbs tomato, finely chopped
- 2 Tbs green bell peppers, chopped
- 2 Tbs fresh cilantro leaves, chopped
- 1 tsp fresh ginger, minced
- 1/8 tsp each (turmeric, garam masala, chili powder, black pepper)
- In a small bowl mix all dry spices.
- In another bowl beat eggs.
- Whisk the spices into the eggs to evenly distribute.
- Add chopped vegetables and mix.
- In a small pan over med. heat, add enough oil/butter, then the egg mixture. Cover and cook ’till done (~3-5 min). You shouldn’t have to flip it, but go ahead if is uncooked.