A flavorful and aromatic Indian-style omelet packed with spices and fresh herbs, perfect for a quick and satisfying meal.
Heat a non-stick frying pan over medium heat and add a bit of oil.
Using a non-stick pan ensures the omelet doesn't stick and makes flipping easier.
Sauté the chopped red onion, spring onion, green chili, garlic, and ginger until softened and fragrant.
Cook the vegetables over medium heat to prevent burning and to bring out their natural sweetness.
Add the turmeric, ground cumin, and ground coriander to the pan and cook for another minute.
Toast the spices briefly to enhance their aroma and flavor.
Remove the pan from heat and let the mixture cool slightly.
Cooling the mixture prevents the eggs from cooking prematurely when mixed.
In a mixing bowl, beat the eggs lightly and season with salt.
Beating the eggs lightly incorporates air, making the omelet fluffier.
Stir the cooked mixture into the beaten eggs, then mix in the chopped mint, cilantro, and tomato.
Ensure the ingredients are evenly distributed for consistent flavor in every bite.
Pour the mixture back into the pan and cook over medium heat until the bottom is set.
Cook slowly to avoid burning and to ensure even cooking.
Flip the omelet carefully or finish cooking the top under a grill.
If flipping is challenging, use a plate to invert the omelet and slide it back into the pan.
Serve the omelet hot with a sprinkle of lime juice and enjoy.
Serve immediately for the best taste and texture.
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