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Author Notes: This is an Indian/Pakistani frittata style omelette, I grew up eating for breakfast. It's delicious with a slice of sour-y sourdough, chapati, paratha, puri or as is.. no time to kick-start digestion than with breakfast. #spiceitup but #balanceiskey #ayurveda —Chit.Chaat.Chai (Rumin)
serranno chili (thinly sliced)
tablespoons cilantro (chopped)
1 /2 - 1
teaspoons ginger (grated or thinly sliced)
teaspoons ghee or clarified butter
salt & pepper to taste
lemon (squeeze of)
- Beat eggs until frothy then add the rest of the ingredients (aside from the ghee). Beat again so all ingredients are mixed well.
- In a warm skillet (I like cast iron), add the ghee. Once the ghee has melted over a nice medium heat and is nice and really warm (but not smoky), pour in egg mixture. You want to hear a sizzle, this way the egg will float atop the oil. This will prevent it from sticking to the bottom. Lower the heat to medium-low.
- Let the eggs cook until they are firm enough to flip over completely without breaking. Be careful not to let the omelette burn. Flip over gently. Cook for another minute or 2 until eggs are completely cooked. One side will have a nice golden brown crust.
- Remove from the heat and squeeze a little lemon. Serve warm, with love.