A delightful twist on a classic omelet, featuring aromatic spices and fresh herbs for a flavorful breakfast or brunch.
Crack the eggs into a mixing bowl, add salt and pepper, and whisk until well combined.
Whisking the eggs thoroughly incorporates air, making the omelet fluffier.
Heat 2 tablespoons of oil in a frying pan over medium-high heat. Add mustard seeds and let them pop.
Ensure the oil is hot enough for the mustard seeds to pop, releasing their aroma.
Add garlic to the pan and sauté until golden brown.
Be careful not to burn the garlic, as it can turn bitter.
Add mushrooms to the pan and cook until they soften and release their moisture.
Stir occasionally to ensure even cooking of the mushrooms.
Add scallions, green chili, cilantro, and ginger to the pan. Stir and cook briefly until aromatic.
Adjust the amount of chili to suit your spice preference.
Add tomatoes to the pan and cook until they soften. Season with a pinch of salt and pepper.
Cook until the tomatoes are just softened to retain some texture.
Heat 1 tablespoon of oil in a clean frying pan over medium heat. Pour in half of the egg mixture and let it set slightly.
Swirl the pan to spread the egg mixture evenly.
Add half of the filling to the center of the omelet. Fold the omelet over the filling and cook briefly.
Use a spatula to gently fold the omelet without tearing it.
Transfer the omelet to a plate and repeat the process with the remaining egg mixture and filling.
Keep the first omelet warm while preparing the second one.
Serve the omelets hot, garnished with additional cilantro if desired.
Pair the omelet with a side of fresh salad or toast for a complete meal.
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