Garlicky Mushroom Masala Omelet

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 5 large eggs
• salt, to taste
• pepper, to taste
• 1/4 cup vegetable oil, divided
• 1/2 teaspoon mustard seeds
• 1 garlic clove, chopped
• 4 -6 medium mushrooms, sliced
• 3 scallions, cut into fine rounds ( and green parts)
• 1 fresh hot green chili pepper, cut into fine rounds
• 4 tablespoons chopped cilantro
• 1/2 teaspoon grated fresh ginger
• 1/4 cup canned chopped tomato (lightly drained, if using fresh, double the quantity)

Recipe

• 1 break eggs into a bowl. add salt and pepper and beat well. pour into a glass measuring cup.
• 2 filling:.
• 3 put 2 t of oil in a medium sized frying pan and set over high heat. when the oil is hot, put in the mustard seeds - as soon as they begin to pop (just a few seconds) put in the garlic.
• 4 stir once or twice. as soon as garlic starts to brown, put in the mushrooms and stir till mushrooms lose their raw look.
• 5 turn heat to medium and put in the scallions, green chile, cilantro, ginger. stir till the green seasonings have wilted - about a minute.
• 6 put in tomatoes and a little salt and pepper. stir for 30 seconds (or for fresh tomatoes, till they are no longer watery) and turn off heat.
• 7 put 1 t of the oil in a 7-inch nonstick frying pan (or just spray it with cooking spray) and set over high heat.
• 8 when hot, pour in half the beaten eggs. using a wooden spoon or the back of a fork, stir the eggs for the next 3-4 seconds till they look like lumps of soft custard held together in one unbroken layer.
• 9 quickly spread half the filling along the center of the omelet and fold it over.
• 10 cook for a few seconds and flip omelet over onto a warm plate. make the second the same way.
• 11 serve immediately.