Omelet Recipe with Turmeric, Tomato and Onions

Trust me when I tell you that if you try making this omelet recipe, you will never make omelets any other way! The brown mustard seeds and turmeric add an amazing flavor dimension which makes this dish truly unique and addictive.

4 large eggs (I used 3 regular ones)

3/8 teaspoon kosher salt (I used rock salt)

1 tablespoon olive oil

¼ teaspoon brown mustard seeds

1/8 teaspoon turmeric

2 green onions, finely chopped

¼ cup diced plum tomatoes

Dash of black pepper

Whisk together the eggs and salt.Heat oil in a large cast-iron skillet (small one if you’re using three eggs) over medium-high heat. Add the mustard seeds and turmeric, cook for 30 seconds or until the seeds pop, stirring frequently. Then, add the onions, cook for 30 seconds or until soft, stirring frequently. Add the tomatoes, cook for 1 minute or until very soft, stirring frequently. Pour the egg mixture into the pan, spread evenly. Cook until edges begin to set (about two minutes). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with the pan. Repeat procedure on the opposite edge. Continue cooking until center is just set (about two minutes). Loosen omelet with a spatula and fold in half. Carefully slide omelet onto a platter. Cut omelet in half and sprinkle with black pepper.

Serves 2 (serving size: 1 omelet half)