In our house, we all like different types of omelettes. We tend to make our own. This is how I make mine. Indians generally eat their omelettes with sliced bread, toast, or parathas.

　　

Ingredients

serves 1

　　2 eggs, lightly beaten

　　Salt

　　Freshly ground black pepper

　　1 tablespoon olive or canola oil

　　1/8 teaspoon brown mustard seeds

　　teaspoon whole cumin seeds

　　1 teaspoon finely chopped shallots or red onions

　　3 cherry tomatoes, quartered

　　Dash of cayenne pepper or crushed red pepper

　　1 tablespoon finely chopped cilantro

　　

Step 1

Season the eggs lightly with salt and pepper.

　　

Step 2

Pour the oil into a 6- or 7-inch, preferably nonstick or other well-seasoned frying pan and set over medium-high heat. When hot, put in the mustard and cumin seeds. As soon as the mustard seeds pop, a matter of seconds, turn the heat to medium low. Toss in the shallots and stir them once or twice. Quickly add the tomatoes, cayenne, cilantro, and a dash of salt and pepper. Stir and cook about a minute or until the tomatoes have softened a bit. Stir the beaten eggs and add them, letting them spread out in the pan. Turn heat to medium. Quickly mix all the ingredients in the pan, and then let the mixture spread out to the edges of the pan. Cover until the eggs are almost set. Now fold the omelette, first bringing the left side slightly past the center and then the right side over the left side. Turn the omelette over, pressing down a bit with the spatula for a few seconds. Serve immediately.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.