This was a favorite weekend breakfast (and occasional weeknight dinner) when I was growing up.
The barely-cooked flavors of the vegetables are part of the flavor equation (like salsa fresca vs cooked salsa @Amandarama — but also doesn’t taste raw in the end product because it’s been gently cooked).
I use serrano or thai chilli for the green chilli and skip the red chilli powder (muddies the chilli flavor) and turmeric (because: yolks are already yellow and gratuitous turmeric flavor is undesirable to me).
We sometimes add mint in addition to cilantro, which makes it a Parsi omelette. Black pepper always, though she doesn’t. Some like cheese in the mix, cheddar is good.
We usually eat this with buttered toast, though it’s an easy kati roll in a tortilla, chapati, or paratha (also kind of like jian bing).
Makes a great travel meal when sandwiched into soft bread — and that’s how I ate it yesterday: a masala omelette sandwich for the flight, and the second one toasted when I got home for a late dinner. Ketchup on the side.
One other thing about the way the recipe is written vs actually making it — I make the vegetable mixture together but only beat one egg at a time, mixing in a proportional amount, because I’m not so good at measuring out one egg portions from a bunch of beaten eggs, but it’s not hard to eyeball the vegetable mix.
