Modern Spice (by Monica Bhide), I hope that this will. This dish was delicious -- well-balanced and full of flavor. If you have never swirled a little turmeric into your eggs, you really have to try it. This dish is actually listed as an appetizer, but I adapted it a little bit to serve it as dinner. Basically, I combined it with a serving suggestion from an omelet in Nigella Bites, by Nigella Lawson, that is also seasoned with Indian spices, and tucked each omelet into a whole-wheat tortilla. (See? We eat some variation of eggs on bread all the time!) I served this with leftover homemade Green Chile Chutney, and a little storebought mango chutney. You can buy Green Chile Chutney in the stores, as well...I saw it at my local Indian grocery store yesterday.
Here is my adaptation. And...if you are interested in Modern Spice, I am making a whole menu from this cookbook for my in-laws tonight. Some of the dishes that we are trying include: "Have a Date with a Fig," "Sunday Night Skillet Chicken and Rice," and "Cinnamon-Cardamom Macaroons."
adapted from Modern Spice, by Monica Bhide, and Nigella Bites, by Nigella Lawson
4 large eggs
1 very small yellow onion, diced very finely
1/4 tsp ground turmeric
1 pinch ground cumin
1/4 tsp sea salt
1/4 - 1/2 tsp red chile flakes
1-2 Tbsp finely chopped cilantro
2 tsp canola oil
2 whole wheat tortillas (mine are 8 inches)
Green Chile Chutney
1. In a medium bowl, whisk together the eggs, onion, turmeric, ground cumin, salt, chile powder, and cilantro.
2. In a medium or large non-stick skillet, warm about 1 tsp of canola oil over medium heat. Once the oil is hot and glimmering, pour in half of the egg mixture. Swirl the pan to spread it out. While the omelet is cooking, heat the tortilla in the microwave in between 2 damp paper towels for 15-20 seconds.
3. Once the omelet is well set and the underside is brown, flip it over. And if your's fails to flip neatly, tell yourself not to worry, because you are tucking the whole thing into a tortilla anyway.
4. Cook the underside of the omelet until it is firm. Slide it out of the pan and onto one of the whole wheat tortillas.
5. Heat the second teaspoon of canola oil in the non-stick skillet. Once it is hot, cook the second omelet using the same technique as above.
6. Top each omelet with a dollop of green chile chutney or mango chutney, according to taste. A little chopped cilantro would be great tucked in here as well.