“As a kid, this was a breakfast tradition for my dad and me. He’d make one omelet and then we would divide it in half. It was the perfect start to my day!”
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Directions
Whisk together the milk, cilantro, 1/2 teaspoon each salt and pepper, the garam masala, turmeric, chile powder and eggs in a bowl until well combined.
Heat the butter in a 10-inch nonstick skillet over medium heat. Add the cumin seeds; when they start to dance, add the onion, tomatoes, green chiles and ginger and sauté until the onions are lightly browned, 1 to 2 minutes. Add the egg mixture, swirling the pan to spread it evenly. Place the bread into the egg mixture, flipping to coat both sides. Cover the pan and cook until the bottom of the omelet is set and browned, 2 to 3 minutes. Flip the omelet so the bread side is down and the cooked omelet is facing up. Use a spatula to separate the bread pieces. Add the grated cheese and fold the omelet in half to form a sandwich. Cook until the bread is golden brown and the cheese is melted. Serve hot with ketchup.
Tools You May Need
Photograph by Ghazalle Badiozamani
Tools You May Need
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