Every self-respecting hotel in Bombay has this omelette recipe on the menu…I looked forward to this on vacations, and luckily, my kids love it too.
6 large eggs
dash of milk
1 small red onion, chopped (1/4 american-style red onion, since they are huge!)
1 firm tomato, chopped
1/4 c finely chopped cilantro
1 green chili, finely chopped (remove the seeds and membrane if you are heat-phobic)
salt and pepper to taste
2-3 T canola oil
2-3 T butter
Heat butter and oil in large skillet.
Whisk eggs and milk in large bowl. Add salt and pepper, continue to whisk.
Add rest of ingredients and mix well.
When the butter sizzles in the skillet, pour in the egg mixture.
Stir the eggs around, lifting the sides to let more of the liquid come in contact with the oil/butter.
When the eggs don’t run anymore, leave it alone until the edges lift easily and are lightly browned.
Flip omelette over and cook until done. Remove from heat.
Cut into pie-shape slices and serve with buttered toast.