INGREDIENTS:
- 5 large eggs
- ½ tsp kosher salt
- ½ cup diced tomatoes
- ¼ cup finely chopped red onion
- 2 tbsp minced jalapeño (or ½ - 1 green bird's eye chile)
- 2 tbsp vegetable oil
- pita bread or tortilla/roti, for serving
- mayo, for serving
- Indian mango pickle (achaar), for serving (optional)
INSTRUCTIONS:
- Heat a large cast iron skillet over medium-high heat. Meanwhile, vigorously beat eggs with salt using a fork until they increase a bit in volume. Stir in tomatoes, red onion, and jalapeño.
- Heat oil in skillet until shimmering hot. Give eggs another quick beat, then pour into skillet, tilting to spread evenly. Cook until underside is set and golden brown (about a minute), then fold the sides in toward the centre. Flip the omelette, turn off the heat, and let stand until the centre is set - about two minutes.
- Serve with pita bread or tortilla with a thin spreading of mayo and mango pickle on the side, if you like! Use the bread to pick up the egg.
