Improvise the classic masala omelette and turn it into a delicious fluffy masala omelette. Although Indians are not very familiar with the fluffy version, what’s the harm in taking a cue from the European method and dishing out something new?
Heat a little bit of refined oil in a flat-bottomed pan just enough to coat the surface of the pan.
Add chopped onions, chopped garlic, chopped tomatoes, finely chopped green chillies, chopped spring onions, chopped coriander leaves, turmeric powder, red chilli powder and garam masala powder and sauté them lightly till they become soft and homogenous in texture. Adjust seasoning
Remove from heat and keep warm in a separate container.
Separate the yolks from the whites of eggs. Season the egg yolks with salt and beat them lightly till the yellow becomes paler.
Now, stiffly beat the egg whites till they form firm peaks.
Return the masala you had made earlier to the pan and heat it gently.
Quickly and very gently fold the egg yolks into the stiffly beaten egg whites and pour them on top of the masala. Swirl the pan to set the omelette in a circular shape.
Allow the base of the omelette to set and then flip the omelette softly to set on the other side.
Remove from heat, fold the omelette in a semi-circle and serve hot with buttered toast and grilled tomatoes.
