An Indian Omelet

What came as an invitation from Manisha, at Indian Food Rocks, to join her and Soma, at eCurry at making Indian omelets. Well, simple enough you should think, right?! Not so! Making a perfect omelet or for that matter anything eggs, whether hard boiled, sunny side or poached are a form of art. Jonathan reigns supreme here in this house when it comes to anything eggs. So for this little project it will be a collaboration, if you can call what happened next that. While I am overlooking flavor and ingredients, he will be dealing with the technique and production. Here we go again the reluctant apprentice! (This is Jonathan here, I take issue with "reluctant apprentice," indentured servant is more like it).

Indian omelet typically has cilantro in it but as much as I love cilantro in my omelets I always use flat Italian parsley. Maybe that is my Mediterranean fusion, influence here. You can use cilantro or both. You can sprinkle it with garam masala as a touch before serving. Or serve it for brunch, lunch or dinner with garam masala fried rice, or as we did it with a slice of challa bread and tomato salad on the side.
Collaboration?! More like a snippet into our kitchen banter while making omelets:
Jonathan: Hmm interesting (as I pick up a fork to whisk the eggs)
Me: What? what?
Jonathan: I do it completely different (I haven't done anything yet might I add)
Me: A crack of smile, what will turn into a down spiral of continuous hysterical laughter
Jonathan: sees as I am doomed to be wild, threatens not to let me in into his omelet secrets 'clearly secrets I need to keep to myself, maybe I will put it in my own blog'
Me: Running to tweet his threat
Jonathan: One moment you say something in the privacy of your own home, the next thing someone in Indonesia knows all about it.
Me: laughing hysterically, tears and all.
Jonathan: (while I am still tweeting) Maybe I will just let your omelet burn.

While as you can imagine Jonathan likes to work solo in the kitchen, with calm and focused precision and some music of his choice, somehow in the midst of all this back and forth, Jonathan's omelet came out fantastic. The second omelet I made was pretty much similar to Manisha's technique.
Indian Omelet:

2 Large eggs
Dash or few dashes of red pepper
Salt to taste
Fresh black pepper to taste
1/2 Jalapeno or any hot green pepper, sliced
1/2 Medium onion, diced
Sprinkle of parsley, cilantro or both, chopped
Canola oil

Optional garnish:
Sprinkle of garam masala before serving

Directions, hybrid method:
1. Whisk the eggs with a fork, add salt, black pepper, red pepper, whisk and set aside.
2. In a small skillet add a tablespoon of canola oil on low/medium heat saute onions and jalapeno until soft. Onions will be translucent. Scoop into a small bowl.
3. Add a tablespoon of canola to the same skillet, pour egg mixture and cook half way on low/medium. See photos.
4. Spread jalapeno, onions and parsley over half of the omelet (see photos) and fold omelet into half (see photos again folding plain half with a large slotted spatula over the jalapeno, onion and parsley half.  Cook for couple minutes and flip gently and cook couple minute longer. Serve warm!

Why hybrid? According to Jonathan, he only sautes the onions and places 'strategically' (my word) the sliced jalapeno throughout, I haven't even gotten into the other minuscule differences therefore the hybrid.

My partners in crime:
Manisha's Omelet
Soma's Omelet