Serve this Goan favorite with rice and curry or simply between two slices of your favorite bread!
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.
© Ginny's Recipe Collection