Garlicky Mushroom Masala Omelet

Name: Garlicky Mushroom Masala Omelet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 5 large eggs; salt; pepper; 0.25 cup vegetable oil; 0.5 tsp mustard seeds; 1 garlic clove; 4 medium mushrooms; 3 scallions; 1 fresh hot green chili pepper; 4 tbsp chopped cilantro; 0.5 tsp grated fresh ginger; 0.25 cup canned chopped tomato

Mushrooms, tomato and coriander cooked in a pan and spiced with clove and mustard seeds for a South Asian dish.

20 min · Serves 2 · Medium

Method

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Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: medium

1
Break eggs into a bowl. Add salt and pepper and beat well. Pour into a glass measuring cup.
2
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.
3
Stir once or twice. As soon as garlic starts to brown, put in the mushrooms and stir till mushrooms lose their raw look.
4
Turn heat to medium and put in the scallions, green chile, cilantro, ginger. Stir till the green seasonings have wilted - about a minute.
5
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.
1 min
6
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.
7
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.
8
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.