Masala Omelet is a spicy Indian omelet. This is perhaps, the only omelet that is popular eaten all over India. Be it a street-side vendor, a home cook, or a fancy restaurant/hotel, they all make this omelet. I remember my mom making this omelet on certain days of the week, and we will eat it with tomato ketchup and bread, and went on our way to school. If using bread, use white wonder bread, no other :)
The key is Amul brand of salted butter, and since it is difficult to find that butter in the United States (except at the Indian store), we can use regular unsalted butter/salted butter.
When the omelet is cooked and you think it is ready to be folded in half, do so, and you should see a golden brown base for the omelet. That is exactly what we are looking for, to compare, it would look like a country omelet, if that helps.
This omelet can be sandwiched in toasted pieces of bread, or served as is. It can be poured into a quiche (do not add tomatoes, use green peppers instead, saute onions before-hand, and multiple the volume of this recipe based on your quiche pan).
4 large eggs, cracked in a bowl, and beaten
1/2 teaspoon sea salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1/2 jalapeno, deseeded and minced
1/4 cup minced red onion
1/2 medium Roma tomato, minced
2 Tablespoons chopped cilantro
2 Tablespoons unsalted butter
Add all the ingredients to the egg mixture, beat for a minute. Set aside.
In a non-stick frypan over medium heat, melt 1 Tablespoon butter.
When the butter has melted, swirl to make sure butter has reached throughout the pan. Pour half of the egg mixture and spread evenly.
Reduce heat to low. Cook for 5 minutes.
Fold the omelet in half, carefully slide it on a serving plate. Serve.