Goan Omelet
Omelets in Goa are served alongside rice and curry such as yellow lentil dhal curry. It is a good way to add protein into the meal.
What You’ll Need to Make Goan Omelet
How to Make Goan Omelet
To start, chop onions fine. In Goa, red onions are more commonly available. I use yellow or Vidalia onions. You will need approximately two medium onions to yield two cups.
Also chop one half of a small tomato. If desired, add a small chopped green chili. De-seed it first.
Heat one tablespoon of oil in a small saucepan on medium heat. Add the onions. Stir. Put on the lid and turn to medium low. Cook for 10 minutes until soft. Add the tomato. Stir. Put on the lid and cook for a further 5 minutes. Add ½ tsp of salt and turn off the heat and allow the mixture to cool.
In a bowl, beat the eggs. Add the cooled onion-tomato mixture. Mix well. Note: If the mixture is too hot, it will start to cook the eggs.
Heat one tablespoon of oil on medium heat. When hot, pour the mixture into the pan. Allow the omlet to cook on medium heat and develop a golden brown on the bottom. 
It also needs to be fully set on top otherwise it will break when flipped over. Put a lid and allow it to steam and set. 
and cook on the other side until golden brown. About 10 minutes total.
Cut into wedges and serve alongside rice and curry or use in sandwiches.
Ingredients
- 2 cups onions, chopped fine
- 1/2 medium tomato, chopped fine
- 1 small green chili, seed and chopped. Optional.
- 1/2 tsp salt
- 2 eggs
Instructions
- To start, chop onions fine. You will need approximately two medium onions to yield two cups. Also chop one half of a small tomato, fine. If desired, add a small chopped green chili. De-seed it first.
- Heat one tablespoon of oil in a small saucepan on medium heat. Add the onions. Stir. Put on the lid and turn to medium low. Cook for 10 minutes until soft. Add the tomato (and green chili if you are using it). Stir. Put on the lid and cook for a further 5 minutes. Add ½ tsp of salt and turn off the heat and allow the mixture to cool.
- In a bowl, beat the eggs. Add the onion tomato mixture. If the mixture is still too hot, it will start to cook the eggs. Mix well.
- Heat one tablespoon of oil on medium heat. When hot, pour the mixture into the pan. Allow the omelet to cook on medium heat and develop a golden brown on the bottom. It also needs to be fully set on top otherwise it will break when flipped over. Put a lid and allow it to steam and set. Flip and brown on the other side. About 10 minutes total.
- Cut into wedges and serve alongside rice and curry or use in sandwiches.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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