3. To remove the omelet from the pan, hold the pan over a plate. Slide one-third of the omelet onto the plate then gently fold the opposite side in the pan over the center part. Finally flip the omelet in the pan over the part on the plate. A perfectly shaped folded omelet is the result.
1. Beat the eggs, milk, cumin, salt and pepper in a large bowl until they are completely blended. Set aside.
2. Heat a non-stick omelet pan on a medium heat. When hot add the oil. Fry the tomato, onion, green chile and cilantro until tender, about 3 minutes. Pour the egg mixture over the vegetables. Using a silicone spatula, stir the vegetables into the eggs until evenly distributed. As the egg cooks, tilt the pan for even cooking. Use the spatula to lift the omelet from the pan so it does not stick. Cook until the bottom of the omelet is golden brown.
1 teaspoon milk
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon oil
1 small plum tomato, seeded and chopped
1 shallot, chopped
1 green chile, minced
1 tablespoon cilantro, chopped
A Malabar Omelet is incredibly easy to make and is full of flavor. The egg mixture is lightly seasoned with cumin, black pepper and salt. Into the egg I simply add chopped tomato, shallot, green chile and cilantro. As the vegetables cook, their flavors combine into a rich filling for the eggs. This recipe can be served at any meal with a salad or rice for a light meal. It can be cut into pieces and served at dinner with other dishes on the side. It is a very flexible recipe for any night of the week.